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Q&A

Q&A: How to Safely Host a Dinner Party This Summer
Should you worry about shared serving spoons? Is anything outdoors safe? What about kids and the immunocompromised? We checked in with experts to find out.

Every Question You Have About Cattle, Climate, and Why Epicurious Is Done With Beef
Epicurious won’t be publishing new beef recipes going forward. But what does that really mean?

The Art of Tempura at Home: Expert Tips From Chefs Atsushi Yokota and Nicholas Seider
Chefs Atsushi Yokota and Nicholas Seider of Secchu Yokota guide us through the technique, ingredients, and everything you need to make the crispiest, most delicate tempura at home.

Every Question About Sustainable Cooking, Answered by a Climate Change Expert
What does “cooking sustainably” even mean? We asked somebody who knows.

Everything You've Ever Wondered About Meatless Meat, Explained
Find the Impossible Burger impossible to understand? Now that these plant-based meats are finally available in grocery stores, it's time to ask (and answer) some questions.

Dr. Ashante Reese on the Loss of Grocery Stores and the Power of Choice
The researcher reveals what you find when you see supermarkets as more than just a place to buy some bread.

A Dry, Bitter, Salty History of Food Preservation
The author of the new bookCan It!gives us the lowdown on food preservation throughout time.

Victor Hazan on Marcella, Memory, and Their New (Recipe-Free) Book
Marcella Hazan's husband and longtime collaborator spoke to us about their new book,Ingredienti, why kale salads are a bad idea, and much more.

Sweetbitter Author Stephanie Danler on Cooking, Writing, and Loving Stinky Cheese
The novelist spills the beans on writing, cooking—and doing both at the same time.

How Cookbooks Write (and Rewrite) History
What nine different recipes for Brunswick stew—a Southern staple—have to say about race, memory, and how the history of food gets written.

Delicious Gefilte Fish: A Passover Oxymoron?
An interview with Liz Alpern and Jeffrey Yoskowitz, founders of Gefilteria and new-school gefilte fish makers.