Panera swimsuits and Rao’s purses: Fast-food fashion is in peak bloom
Fashion merchandise from brands including Taco Bell, Arby's and Panera represent a growing marketing trend among fast-food franchises seeking internet virality.
By Sofia AndradeSubway’s beefed-up sandwiches are hit or miss
The chain, which is searching for a buyer, added deli slicers and meatier sandwiches in an apparent effort to beef up its reputation.
By Emily Heil‘The Bear,’ an omelet with potato chips and the heart of hospitality
A scene featuring an omelet in the second season of FX's "The Bear" shows how nourishing others is at the heart of hospitality.
By Aaron HutchersonHeinz says ketchup belongs in the fridge, but the debate rages on
Where should you store your ketchup? Heinz has the answer, but not everyone is cool with it.
By Emily Heil‘The Bear’ dares to imagine a nontoxic restaurant culture
In the second season of FX's 'The Bear,' the chefs struggle to build something different from abusive fine-dining training and the chaos of a greasy spoon.
By Emily HeilHard cider is a fall favorite, but it screams summer, too
Bright, light, bubbly and fruit-forward, hard cider is a drink made for hot summer days.
By Beth DemmonWhose fault is obesity? Most of the blame rests with one culprit.
When it comes to the obesity epidemic, there's enough blame to go around, but the food industry deserves the lion's share.
By Tamar HaspelWhat’s the best vanilla ice cream? We tried 13 popular brands.
There's nothing boring about vanilla ice cream when it hits all the right notes. Here are the store-bought brands we liked best.
By Emily HeilBen’s Chili Bowl, a D.C. institution, plans expansion beyond Beltway
Longtime Washington landmark Ben's Chili Bowl plans to spread its half-smokes and chili cheese fries well beyond the Beltway.
By Emily HeilThe Bidens’ India state dinner menu blends Indian, American flavors
Diplomacy is always on the menu when the White House hosts a black-tie affair, and this state dinner with India is no different.
By Emily HeilIn New York, a ‘cake renaissance’ has customers lining up for slices
At ByClio, From Lucie and Lysée bakeries, cakes by the slice fly out of cases for customers who want an everyday indulgence — no special occasion required.
By Joyce KohTracing the legend of the ‘pastry queen’ who baked her way to freedom
Duchess Quamino is said to have baked her way to freedom and in the process became a local legend. But much of her story remains shrouded in mystery.
By Victoria MarinInstant Pot’s maker declares bankruptcy amid declining sales
The Instant Pot sparked a cooking phenomenon, including books and blogs, when it debuted in 2009, but sales have been sluggish.
By Emily HeilEmeril Lagasse is a cooking legend. Is his 20-year-old son, E.J., next?
E.J. Lagasse has taken over as chef at his father’s flagship restaurant, injecting new life into the New Orleans cuisine made famous by his dad.
By Timothy BellaTaylor Swift ate a bug by accident — just like everyone else every day
Taylor Swift shows celebrities are just like us! Whether we intend to or not, we all ingest many bugs every year, scientists say.
By Emily HeilDon’t believe the backlash. Saturated fat actually is bad for you.
The nutritional science around saturated fat seemed settled, until critics started questioning it. Another look should settle the issue again.
By Tamar HaspelJames Beard awards cut a chef accused of violence, harassment, slurs
The prestigious James Beard awards, called the Oscars of food, are trying to weed out bad actors, but the process has sparked questions about transparency.
By Tim CarmanD.C. chef Rob Rubba of plant-based Oyster Oyster nabs top Beard award
Rob Rubba, who took home the title of "outstanding chef" from the James Beard awards, helms a plant-forward restaurant focused on sustainability.
By Emily HeilPadma Lakshmi is leaving ‘Top Chef’ after 17 years
After 20 seasons as a host and now executive producer of the award-winning cooking-competition show, Lakshmi says, "It’s time to move on."
By Emily HeilUse this cream biscuit dough for a variety of sweet and savory treats
This simple dough is sumptuous on its own and as a foundation for pinwheels, pull-apart muffins and pigs in a blanket.
By Jessie Sheehan