The Angry Chef by Anthony Warner review – detox and other food nonsense

Inside the food industry: the surprising truth about what you eat

Think you eat only healthy, unprocessed foods? Think again. Joanna Blythman went undercover and discovered that even your fruit salad is not what it seems

Medium and Twitter founder: ‘We put junk food in front of them and they eat it’

Ev Williams on feedback loops, giving a home to publishers, and finding critical mass

Confessions of a professional taster: How one woman discovers problems in food factories, one bite at a time

Elspeth Copeland in a professional taster in high demand among major food companies in Canada and the U.S., because she can identify what’s going wrong in their factory, or their supply chain, or their formula, just by trying the product.

Feed Logic and the Failure to Thrive

Two disquieting works of fiction I encountered this spring feature the same menacing figure: a young girl that refuses to eat. In Ben Lerner’s novel Transcription (2026), doctors inform a couple that their waifish, picky-eating daughter is, in fact, “failing to thrive,” suffering from ARFID (avoidant/restrictive food

Grimgrains

An illustrated food blog.

“I Fail Almost Every Day”: An Interview with Samin Nosrat

From 2020: The chef, cookbook author, and star of the Netflix series “Salt, Fat, Acid, Heat” talks about the challenges of writing her next book, her relationship to fame, her attempts at veganism, and more.

The Chef Mailing List – Noah Kantrowitz

Recently the Chef community mailing list was migrated to Discourse. This caused some confusion and unhappiness in the community so I wanted to write up a quick overview of the situation as I know it.

Rotten Menu

Exploring the microbiology of food fermentation

The Unique Horrors of A.I. Food Slop

Why does it feel so unsettling when restaurants use generative A.I. to create their menus and promotional materials?

Annual Reports | CAA

For archived content, please refer to the National Diet Library's Web Archiving Project (WARP).

The art of simple food : notes, lessons, and recipes from a delicious revolution

ix, 405 p. : 25 cm; Here you will find Alice's philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that's balanced in texture, color, and flavor, Waters helps us embrace the seasons' bounty and make the best choices when selecting ingredients.--From publisher's description; Subtitle from cover; Includes index

Why we fell for clean eating

The long read: The oh-so-Instagrammable food movement has been thoroughly debunked – but it shows no signs of going away. The real question is why we were so desperate to believe it

The Death of Rice

Oh god, I needed this video in my life this morning. Watch as Uncle Roger (a character created by comedian Nigel Ng) hilariously critiques a BBC Food video abou

The ‘Shamanification’ of the Tech CEO

From fruit-only diets to dopamine fasting, Silicon Valley founders flaunt self-deprivation like a misguided pursuit of wellness. But there’s more to it.