By: Tom Nealon

THE ROMANCE OF BUTCHERY

By: Tom Nealon

MOCK VENISON

By: Tom Nealon

TRY THE SCROD

By: Tom Nealon

KETCHUP & DIJON

By: Tom Nealon

GETTING MEDIEVAL WITH CHEF WATSON

By: Tom Nealon

THE GREAT EATER OF KENT: His mouth a mill of perpetual motion!

By: Tom Nealon

CHILES EN MOVIMIENTO. Chile-containing foods and how they got here.

By: Tom Nealon

What the menu at Chicago’s Sixteen restaurant (in Trump Tower) portends.

By: Tom Nealon

THE THICKENING — how (why) did liquid foodstuffs get so viscous?

By: Tom Nealon

WORCESTERSHIRE SAUCE — its secret origins.

By: Tom Nealon

Transatlantic liner menus — from the 1940s and 1950s.

By: Tom Nealon

REVUE DES MENUS — who collected this treasure trove of menus?

By: Tom Nealon

The rise and fall of the curly-leafed parsley garnish.

By: Tom Nealon

ALMONDS: NO JOY. They’ve always been a lie.

By: Tom Nealon

France’s militarized semiotic struggle against Mexico’s indigenous sauce.