The Best American Food Writing 2020

The kitchen at Per Se was a clean place but hard and heartless too / Kwame Onwuachi and Joshua David Stein --

"I just want to eat her up!" / Alex van Buren --

A critic for all seasons / Korsha Wilson --

A real hot mess: how grits got weaponized against cheating men / Cynthia R. Greenlee --

Open wide / Burkhard Bilger --

Fare access: DC restaurants could do more to welcome diners with disabilities / Laura Hayes --

Kitchen shift / Hannah Goldfield --

Lean cuisine doesn't want to be part of diet culture anymore. Does it have a choice? / Kaitlyn Tiffany --

The demand for "authenticity" is threatening Kansas City's homegrown tacos / José R. Ralat --

The man who's going to save your neighborhood grocery store / Joe Fassler --

The provocations of Chef Tunde Wey / Brett Martin --

What happened to Portland? / Meghan McCarron --

When Jacques Pépin made all the world an omelet / Joshua David Stein --

Where'd you go, Rocco DiSpirito? / Kat Kinsman --

Easy, peasy, Japanese-y: Benihana and the question of cultural appropriation / Sho Spaeth --

It's not always easy to be Jamie Oliver / Kim Severson --

New coke didn't fail. It was murdered / Tim Murphy --

Wet 'n wild / Katy Kelleher --

Peter Luger used to sizzle. Now it sputters / Pete Wells --

Hard times for a hot commodity, the prized New Mexico chile / Amelia Nierenberg --

Here's what the government's dietary guidelines should really say / Tamar Haspel --

The spice trade / Paige Williams --

We all scream / Charlotte Druckman --

What the heck is crab rangoon anyway? / Dan Nosowitz --

Yelp reviewers' authenticity fetish is white supremacy in action / Sara Kay.