Alton Brown may be an accomplished chef and celebrity, but he likes to spend time reading up on the food scene in magazines, just like us.

Editor in Chief Jamila Robinson reflects how food innovation and sustainability are shaping the future of eating.

In “How the World Eats,” the philosopher Julian Baggini grapples with “everything that affects and is affected by” our comestibles.

What foods and drinks look like — the colors we see before the first morsels or sips hit our tastebuds — have mattered to ...

For the colder months, we’re revisiting our favorite cheery candlelit gatherings and sharing tips from expert hosts.