Baking
Bakers talk about their starters the way people talk about difficult relatives, with affection and a list of complaints.
Food desk · Issue 06
A street food hall is the fastest way to read a city's economy
At Reffen, the stalls that survive are the ones that worked out lunch before they worked out dinner.
Top stories
Issue 06
Markets
Vendors arrange stalls by aroma as much as by price, and the logic holds up once you walk the aisle twice.
Coffee
The colour of a bean is a record of heat, and reading it is a skill that survives every new brewing gadget.
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Food culture
Baking
Photo essay
Made to be eaten, not photographed
Every subject here was bought, cooked or served by someone who expected it to be eaten. Nothing was styled with inedible props, and no plate was rearranged for the camera.
A Parmigiano Reggiano wheel, opened in Venice.
Editor's note
“Food writing gets sentimental fast. The cure is specificity: who cooked it, what it cost, and what time the shutters go up.”
Aisha Bello · Editor, Table
The Table dispatch
One story, one photograph, and one thing worth knowing. Sent on Thursdays.
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