The woman behind NYC cookie dough scoop shop and the author of a new cookbook shares her favorite NYC spots for dessert.
Bira91, a beer “imagined in India,” has aspirations to be one of the top 10 craft beers in the world in just five years.
We’ve partnered with Vayner Media to bring you a festival showcasing the inventors, start-ups and platforms that are hacking our food chain.
In addition to her day job as Momofuku’s brand director, Sue Chan is creating a social network and support group for women pursuing careers in the culinary industry.
Earlier this fall, at a sold-out forum in New York City organized by Food Tank, we learned how massive our food waste problem has become. Here are some examples of what Edible communities across the country are doing to combat the problem.
For more than a decade Dan Barber has been among the most influential chefs working at the intersection of ecology and gastronomy. Last Monday, with a veritable United Nations Security Council of the world’s top chefs as his allies, he exhorted cooks to think not just about how and where their food is grown, but about what forces are influencing the very DNA of our ingredients.
The Movement Matriarch Joan Dye Gussow, suburban homesteader, food activist, partial inspiration for our Eat…
