Chances are, it's never struck you as particularly odd that there's an entire supermarket aisle devoted to nothing but cereal. But cereal's position as America's default breakfast food is a remarkable feat, not of flavor or culture, but of marketing and packaging design. It's a century-long history of advertising, a brilliant campaign that capitalized on the intersection of industrialization, health-consciousness, and changing class attitudes that completely upended the way Americans ate. Here's how it all went down.
Just about everyone would like to eat and travel for a living, but only a few can make the job work. Robyn Eckhardt is one of them.
Never heard of a food fixer? Good—then they're doing their job right. Fixers are connected culinary experts who know a region or cuisine inside and out, and steer everyone from in-the-know tourists to TV personalities toward whatever it is they absolutely need to eat. We go behind the scenes with Kevin Cox, a Singapore-based fixer to find out exactly how one gets this dream job.
What's it like to work in the Cook's Illustrated test kitchens? We talked to Senior Editor Daniel Souza about how he got the job, how the CI team tests recipes, and what kitchen tools he can't live without.
Historic gastronomists are like edible time travelers, using history to discover our past and illuminate our future eating habits. Just don't count on vanilla-flavored saltwater making a comeback.
Think food stylists spend all day gluing sesame seeds to Styrofoam buns? Think again. We go behind the scenes with a professional food stylist to learn the tricks of the trade.
When the Drunken Munkey [sic] opened up on the Upper East Side, it advertised itself as an upscale Anglo-Indian fusion restaurant. It played up dishes like curried beef stew and Goan pork vindaloo, many made from owner Arun Mirchandani's family recipes. Then came the schtick.
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