In this excerpt from Diet, Drugs, and Dopamine: The New Science of Achieving a Healthy Weight​​​​, author David A. Kessler, MD shares his own firsthand experience with GLP-1 drugs—plus a deep dive into the science behind the weight loss.

In an excerpt from her new memoir, Dirty Kitchen: A Memoir of Food and Family, writer Jill Damatac explains the roots of sisig, a Filipino dish that began with survival and became a treasured staple—and just why the dish is so important.

Feeling down about global crises? Take some of that nervous energy and bake a loaf of bread for yourself or someone you love, and if your oven isn’t coming up to temperature quickly the problem is likely your heating element.

Despite the incredible flavors and respectable size of the Pakistani diaspora (estimated at about nine million across the world), Pakistani cuisine continues to lack visibility. This is a disservice to both Pakistani and Indian cuisines since it stems from the false assumption that Pakistani food only exists in relation to its Indian counterpart.

The term “food system” evokes associations of a massive global machine, controlled by pulleys and levers. But the idea of “the food world” invites us to think of an organic ecosystem, in which every part is connected to every other.

In an excerpt from his new book, Food for Thought, Alton Brown—this week’s guest on Food with Mark Bittman—finds closure in a “harrowing” culinary experience.

Rome is wonderful as always, and the food consistently good, sometimes even great. But I can’t isolate it from the escalating catastrophe at home.

When it comes to food justice, semantics matters.

Making alcohol at home still plays an important role in local cultures—and economies—across the globe.

If the top-heavy, ultra-consolidated food industry decides to offer us a few organic options, is that really a good thing?

Because we’re heartened by all the amazing work being done.

Lisa Kyung Gross’s inspiring women-led organization, League of Kitchens, brings us all together in one of the ways we love most.