This Robot Kills Fish
Can an A.I.-powered slaughterbot make fish taste better?
Archive
Carla Lalli’s Crème Caramel
“Being dainty and soft was never my goal.”
“We were quite naive.” Sami Tamimi on writing, cooking, and Palestine
A Buffet exclusive
Salade Chez Tatusian
Layer, drizzle, serve.
The Hunt for L.A.’s Local Seafood
Seven grunion runs. A revelation.
We are now Buffet Magazine
Welcome to a new era.
Blackened Swordfish
Four minutes in a screaming hot pan.
The Jonathan Nunn Interview
The Beatles v. Chumbawumba
Cold-Oil Fried Eggplant
Give eggplant what it really wants.
The Botanists Who Died for Our Food Future
Protecting critical seeds during the siege on Leningrad
Cold Grilled Beef, Cold Braised Green Beans
Who says it's too hot to cook?
Horchata Underground
A cold plunge into the Valencian soil
Spare Rib, Daikon, and Corn Soup
From Eric Sze’s forthcoming Taiwanese?
Street Eating in Juárez
And some big news about this magazine…
Book Cook: Prehistoric Protein Salad
Moosewood Maxxing
Fermented Tomato Harmony
Add reverb to the song of summer.
Baby Bistro for Adults
“I like people to be not disoriented, but intrigued.”
Lettuce Soup
For no particular reason
The Carla Lalli Interview
Our new five-minute-only interview series
Tomatoes à la Pam Anderson
A recipe from Cafe Mutton’s Shaina Loew-Banayan