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Reflections

An Abbreviated History of the Ubiquitous Juice Box

An Abbreviated History of the Ubiquitous Juice Box

A brief history of the iconic Tetra Pak juice box all started over spoiled milk.

Remembering Jonathan Gold

Remembering Jonathan Gold

In LA, Pulitzer Prize winning writer Jonathan Gold redefined culinary criticism and demonstrated that food could develop community, regardless of culture.

Blazing New Techniques

Blazing New Techniques

Throughout history, human beings have had a complicated relationship with fire, but its function and evolution in cooking and technique is indisputable.

Prohibition Examined: Chapter IV

Prohibition Examined: Chapter IV

The final chapter of our Prohibition series explores how the phenomenon impacted the dynamic and diverse roles of women in American society.

Riding the Line

Riding the Line

Preparing for the No Kid Hungry Chefs Cycle, participants Travis Strickland, Jared Simons and Jim Sullivan share their strategies.

Roots: Berlin’s Thai Park

Roots: Berlin’s Thai Park

Berlin’s Prussian, or “Thai” Park, provides locals and visitors a place to gather and eat, to learn from one another, and for the city’s Thai population, to earn a living.

Bone Deep: Mother Tongue

Bone Deep: Mother Tongue

Through sharing language and food with kids, a conversation can be had about cultural identity, conservation, and the continuation of tradition regardless of place.

We Speak Kitchen Here

We Speak Kitchen Here

In South Africa, a diversity of languages contributes to kitchen culture at Chef Liam Tomlin’s Cape Town restaurants.

Tradition Takes Time

Tradition Takes Time

Traditional cooking—like making these dolmades—takes time, but for modern families, every meal in any circumstance is a meaningful one.

Bite and Burn

Bite and Burn

Heat finds its way in many forms and flavors around the world; fiery dishes take the forefront of various multicultural cuisines.

The Hero’s Journey

The Hero’s Journey

In North America, indigenous ingredients may share a place of origin, but have quirky and individual backstories uniquely their own.

When Pasta Speaks

When Pasta Speaks

A conversation about the culture of pasta with Los Angeles’ chef and owner of Felix Trattoria, Evan Funke.

Care for What You Say

Care for What You Say

Words express the philosophy of the restaurant, the support of the team, the respect of both guest and staff. General Manager Katie Bell shares her experience with the importance of language in hospitality life.

Chocolate Unwrapped

Chocolate Unwrapped

Through centuries of evolution and exploration, the humble cacao bean and its many derivatives have enchanted cultures all over the globe.

A Journey in Memphis

A Journey in Memphis

In and around Memphis, Tennessee, Chefwear and the chefs who helm the city’s restaurants celebrate the past, present and future through culinary efforts.

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