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Food

McDonald’s new Big Arch burger puts the Big Mac on notice

By Tim Carman
Mar 12, 2026 9:27 am - The Big Arch is a burger for its times, which is not to say it’s THE burger for its times. This burger is here to deliver a message, and it’s not subtle: Meat and cheese are back, baby, and McDonald’s is not afraid to serve up two steaming quarter-pound patties encased in three gooey layers of white cheddar.
Bob’s Red Mill boxed chocolate cake mix delivers a ‘Wow’

By Don Mauer
Mar 11, 2026 5:30 am - Just before Valentine’s Day, I stopped by seriouseats.com and saw the following headline: “We Tested 8 Boxed Chocolate Cake Mixes — Here Are the Ones We’d Bake for Valentine’s Day.” I decided to give one of their picks — Bob’s Red Mill — a try.
Pasta with tuna and tomatoes is a budget-friendly Italian mainstay

By Ellie Krieger
Mar 10, 2026 5:56 am - Pasta tossed with tomato sauce and canned, oil-packed tuna is a staple of Italian home cooking with good reason. It’s absolutely delicious and easy to pull together with affordable pantry ingredients.
Trying to save money on wine? Rethink the second-cheapest bottle.

Emily Saladino
Mar 10, 2026 5:17 am - Many people have long approached wine lists in an identical way: They reflexively order the second-least-expensive glass or bottle. It’s easy to understand why this strategy has generations of adherents, but do those second-from-the-bottom selections actually offer reliable value?
Is gastronomy art? Some Denmark chefs say yes and are seeking official recognition

By JAMES BROOKS
Mar 10, 2026 5:15 am - Once known for bacon, herring and rye bread, Denmark’s cuisine has been in ascendancy since 2003. Emboldened by the success of the New Nordic movement, Denmark’s Michelin-starred restaurants are now asking a new question: Can gastronomy be art?
Can Salisbury steak get fancy? This warming spice blend is the key.

By Aaron Hutcherson
Mar 10, 2026 5:01 am - This twist on traditional Salisbury steak features ground beef seasoned with sage and berbere, a fragrant Ethiopian spice blend. The recipe comes from the cookbook “We Fancy” by Jerrelle Guy, who writes that the updates “add some elegance and life without losing the integrity of the original dish.”
The secret to this Ukrainian soup? It’s all in the sauerkraut

By YEVHEN KLOPOTENKO
Mar 10, 2026 4:56 am - Adding fermented vegetables to the first course of a meal is common in Ukrainian cuisine, and one of the most popular pickled-vegetable dishes is sauerkraut soup. It might sound a little odd, but trust me — it’s breathtaking.
Can’t stand the heat? How to rescue a spicier-than-expected recipe

By M. Eileen Brown
Mar 04, 2026 5:56 am - The recipe was called Warming Tomato and Pinto Bean Soup — a perfect winter dish. It was not called Hot as Hades Tomato and Pinto Bean Soup. And yet that’s exactly where we landed.
Buffalo chicken dip gets an extra protein kick from cottage cheese

By Ellie Krieger
Mar 04, 2026 5:51 am - This take on the crowd-pleasing Buffalo chicken dip has all the same creamy, cheesy, spicy flavors of the original but in a healthier way. The secret ingredient here is cottage cheese, which becomes especially smooth when whipped in a food processor. Served warm and scooped up with crunchy celery, it’s a winning spin on a classic.
Where wine and (pop) culture meet

By Mary Ross
Mar 04, 2026 5:43 am - One way to choose wine is in exploration of wine’s role in human culture. It may be in art or politics or even involve the biggest pop star in the known universe. Here are some examples of wine and our culture, a unique union of man, plant and planet.

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