Food

THE RICE IS RIGHT

The rivalry between Nigerian and Ghanian styles of jollof is a (mostly lighthearted) debate among the West African diaspora.

THE FORGOTTEN PIECE

When you talk with aficionados, it usually doesn't take long for the conversation to veer away from curds, whey, and mold, and toward matters of life and death.

CHIP OFF THE OLD BLOCK

Remy Labesque has a compelling day job: He's senior industrial designer at Tesla Inc. in Los Angeles. But for three years, he's worked on a side project that's enviable to people outside Elon Musk's universe. Labesque has reengineered the classic chocolate chip because, he says, the 80-year-old teardrop shape is ill-suited to its function.

FOOD FOR THOUGHT

Itsuo Kobayashi draws what he eats every single day. While his drawings are individually compelling, each discrete element rendered in loving detail, his body of work as a whole gives an intimate window into everyday Japanese food.

WHAT YOU SEE IS WHAT YOU GET

What counts as a "weird" ice cream flavor is obviously influenced by culture and tradition, and something like mayonnaise — which is just fat and oil — doesn't actually seem that incongruous with the concept of ice cream when you break it down.

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