Featured in Issue 193
Barley Coffee: It’s Just as Good as it Sounds
Italians created imitation coffee from barley in response to World War II–era rationing. Why are they still drinking it?
Four Unforgettable, Weird Places to Eat in Los Angeles
Who knew that a Chevron station would have a tandoori oven?
How To Live Life Like Erez Komarovsky: The Hell-Raising, Iconoclastic Israeli Bread Baker
Erez Komarovsky built a bakery empire and changed how Israelis ate. Then he dropped out to tend his garden near the Lebanese border. He shared with us three challahs and his recipe for a life of constant change.
José Andrés on feeding Puerto Rico after Hurricane Maria
The chef's nonprofit has prepared millions of free meals on the storm-ravaged island
Is Shanghai Too Hectic for Good Noodles?
Some cooks say you should skip Shanghai and instead head to nearby Suzhou to find the best Chinese noodles