Kim Severson
Posts
Restaurant Portions Are About to Get Smaller. Are Americans Ready?
The towering burger and ballooning bagel have withstood public health campaigns, but a new movement to shrink servings is finally gaining traction.
Why Is There So Much Plastic Food Packaging?
As governments impose limits on plastic food packaging, climate-friendlier alternatives are in the works. Here are some that might be coming to a grocery store...
Margaret Grade, Whose California Inn Was Beloved by Stars, Dies at 72
Her Manka’s Inverness Lodge drew actors and writers who dined at Ms. Grade’s farm-to-table restaurant and reveled in her eccentric flair.
Food Marketing in the Ozempic Age
The food industry has long touted its products as impossible to resist. But with a spotlight on the perils of compulsive eating, that tactic is...
Drive-Throughs in America Are Thriving
A national fixture is enjoying a fresh surge as post-pandemic customers crave speed and solitude. And restaurants are responding with a raft of innovations.
Michael Chiarello, Chef and Food Network Star, Dies at 61
His culinary empire included several restaurants, an olive oil company, a winery and retail stores with a robust catalog business.
Meet the Climate-Defying Fruits and Vegetables in Your Future
Hot-weather cherries, drought-resistant melons and six other crops in the works that could change how we eat in a fast-warming world.
Evva Hanes, Who Made Moravian Cookies World Famous, Dies at 90
She made several varieties of the thin, crispy cookie in a factory next door to her North Carolina home, and sold 10 million of them...
A Summer Without Peaches in Georgia
With their state’s signature crop hobbled by inclement weather, Georgians are stretching the fruit they have or turning (heaven forbid!) to California’s.
The Buffet Is Back in the U.S., From Las Vegas to Small Southern Towns
These big, communal all-you-can-eat spreads faltered amid pandemic fears, but inflation and a hunger for an experience are giving them new life and variety.