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The unfussy summer grilling solution for pescatarians and carnivores alike: salmon hot dogs.

My Leftover Avocado Halves Will Never Go Brown Again Alex Beggs , a column dedicated to what people in the food industry are obsessed with eating, drinking, and buying right now. I’m standing in the kitchen, sucking all the oxygen out of a bottle of wine I didn’t finish. I’m vacuum-sealing an apple fritter into a smushed brick for someone special’s lucky day dessert. I’m watching nearly expired leeks get preserved in plastic, squeezed and compressed like a sorority sister in a bandage dress. I LOVE MY VACUUM SEALER. While researching new kitchen appliances because it...

This is , a column dedicated to what people in the food industry are obsessed with eating, drinking, and buying right now. Of all the awkward choreographies we’ve learned in the past year, my least favorite by far is the unwieldy dance of fumbling for my face mask whenever I see a server approaching my table. Even though in Philadelphia, where I live, it’s not a requirement to be masked when interacting with servers, to me it’s a matter of simple human decency. Being in close proximity to many, many people is their livelihood, and if I’m going to eat out, showing my respec...

This is , a column dedicated to what people in the food industry are obsessed with eating, drinking, and buying right now. When I was growing up in Tacoma, Washington, I thought my lola was the best cook in the world. In Tagalog, “lola” means grandmother, but my lola is actually my grandmother’s sister. She was a military wife—my lolo was stationed at Fort Lewis, just outside of Tacoma—and because of her, my whole family was able to come over to the United States. Everything Lola cooked tasted better. She would serve us all these American foods that we didn’t eat...

This is , a column dedicated to what people in the food industry are obsessed with eating, drinking, and buying right now. I watched my dad heap chile-flecked sambal into bowls of pho and steamed rice throughout my childhood. Being a young and inexperienced eater, I always preferred watery supermarket hot sauce to the pungent aroma and earthy heat of this Southeast Asian staple. That is, until a box containing two jars of Conimex sambal badjak showed up on my doorstep earlier this year. My dad is Dutch Indonesian and was born in Jakarta, and he brings the flavors of his home to every meal we ...