Nevermind
Food Stories for the Culturally Curious.

We're on a mission to deliver the best food journalism that is thoughtful, inclusive, ad-free and reader-funded. Join us.

Become a Member
The Snow and Spice of Kanzuri

The Snow and Spice of Kanzuri

Kanzuri, a somewhat obscure fermented pepper paste with snowy origins, finds its way onto the menu at Momofuku in Las Vegas under Executive Chef Michael Rubinstein.

A Study of Saimin

A Study of Saimin

A Hawaiian staple, saimin is finding new fans and footing on a global culinary stage.

A Little Frost-Bite

A Little Frost-Bite

In Portland, Oregon, Chef Bonnie Frumkin Morales reinvigorates Russian traditions beginning with humble dumplings at her renowned restaurant, Kachka.

Beautiful, Bountiful Bavaria

Beautiful, Bountiful Bavaria

At Johannes Lichtmannegger’s Hotel Rehlegg, the menu reflects a desire to represent pure Bavarian culture.

It’s Always Sunny in Southern California

It’s Always Sunny in Southern California

In San Diego, the farm-chef partnership of Addison and Sage Hill Ranch Gardens navigate what winter means to the menu in a warm-weather region.

The Editor's Note

Sign up for The Editor's Note to receive the latest updates from Life & Thyme and exclusive letters from our editors. Delivered every weekend.

Now Shipping

Life & Thyme Post: The Winter Issue

Introducing Life & Thyme Post, our limited edition newspaper—free for Life & Thyme Members.

Get Your Copy
Featured Contributors
Nicole Ziza Bauer

Beautiful, Bountiful Bavaria

At Johannes Lichtmannegger’s Hotel Rehlegg, the menu reflects a desire to represent pure Bavarian culture.

Maite Gomez-Rejón

Chinese New Year 101: The Year of the Rat

Four industry professionals in Los Angeles share bits of history, personal traditions—and a fair share of superstitions—related to the Chinese New Year, one of the most important holidays in China.

Kassie Borreson

Between Marrakesh and San Francisco

In San Francisco, cultural ambassador and chef Mourad Lahlou preserves Moroccan philosophies through cuisine.

Benjamin Weiss

A 101 Class in Christmas Beers

With a rich history and a range of flavors and styles, holiday beers help make the season merry and bright.

Lauren DeFilippo

What It Means When Israeli Cuisine Goes Mainstream

In New Orleans and Denver, Chef Alon Shaya celebrates the inherently multi-cultural cuisine of his heritage—and considers what its growing popularity means for American culture.

Deepi Ahluwalia

Brightland’s Bold Future for an Ancient Product

In California, Aishwarya Iyer’s Brightland Olive Oil bridges gaps between cultures and generations at the intersection of education, function and design.

Show More
Join our Membership Program

At your service.

Join the Life & Thyme Membership Program to gain full-access to our content with members-only perks and support independent food journalism.

Join Now