Adam Reiner founded the Restaurant Manifesto, where he writes about dining culture and restaurant life. His work has also appeared in Food & Wine, Eater, and Bon Appétit.
Behind the bubbly cashiers in Hawaiian shirts, craveable snacks, and bargain-basement prices are questionable business practices that have many food brands crying foul at the company’s blatant and aggressive copycat culture.
With a new wave of artisan pasta toolmakers emerging around the world, and mostly outside of Italy, there’s never been a better time to roll a little cavatelli.
The Grand National Recipe and Baking Contest, the competition that became known as the Pillsbury Bake-Off, paved the way for today’s cooking reality shows and reshaped the American recipe book.
Longtime New York Times columnist Pierre Franey translated fine dining and restaurant technique into 60-minute meals that promised home cooks a faster way to make delicious food.
