In Defense of the Worst Cooks in America
The soundstage’s kitchen didn’t have a dishwasher, so he was forced to make dishwasher salmon in the oven instead—like some kind of hack.
This isStore-Bought Is Fine, a monthly column by James Beard Award nominated author Rax King on TV chefs, food media, and the class barriers of cuisine.
I need to remember that I’m not improving so I can impress people who might otherwise laugh at me.
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Jewish Comedy as a Love Language
It’s hard to say what about it is more charming to me, the hilarity of it or the inescapable Jewishness of it. Mel Brooks could be any man in my family.
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Alton Brown Made Cooking More Approachable, One Prop at a Time
It was a corny, educational joy, as if Bill Nye and Monty Python had teamed up to teach America how to cook.
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Cooking, For Men: How Bobby Flay and Competitive Cooking Reinforce Hypermasculinity
I suspect that these shows, which characterize speed and hustle as natural elements of cooking, are part of the male professional kitchen’s effort to divorce their work from the feminine history of cooking.
Samin Nosrat, Phil Rosenthal, and the Spirit of Eating with No Reservations
Do we hold the specialness of each meal at the core of our travel? Or is a meal that happens during a vacation a shadow of the memories it serves to create?
The Pioneer Woman and the Fairy Tale of Country Cooking
What does the word “country” mean? Does it mean anything on its own or does it just color in Americans’ fuzzy sense of what constitutes Americana?