How a Tarentaise cheese swept the show

Americans love cheese. We eat roughly 37 pounds of it every year. At this year’s American Cheese Society conference in Denver, judges assessed a record 2,024 products to determine which one rose to the top. Our contributor Simran Sethi shares her report on the big cheese.

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Greetings from Camp Bacon

At Camp Bacon, our contributor Simran Sethi spoke to chef Ji Hye Kim about pork traditions in Korean cuisine and the commonalities in foods across cultures. Try Kim’s recipe for makjeok, a precursor to modern day Korean barbecue.

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EATING OUT LOUD with Lucky Peach

Hosted by Lucky Peach editors Peter Meehan and Chris Ying, “Eating Out Loud” featured readings and performances about food from David Chang, Jonathan Gold, Kim Gordon, Amelia Gray, Roy Choi and Eric Wareheim. Listen to a full recording of the event here.

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