36 HOURS
Munich

The statue of Bavaria, the female personification of the southern German state, looks over the expansive Theresienwiese, the site of the annual Oktoberfest beer festival.
By A.J. Goldmann

WHERE TO EAT
The 25 Best Restaurants in Austin Right Now
There’s plenty of barbecue and Mexican — as you’d expect — but also world-class Japanese, Korean and more. Comments welcome, as always.
By PRIYA KRISHNA and BRETT ANDERSON

No, Your Spaghetti Doesn’t Have to Be al Dente: 5 Pasta Myths, Debunked
A veteran food journalist settles some long-simmering disputes on a slippery subject.
By Julia Moskin

Could Eating Less Help You Live Longer?
Calorie restriction and intermittent fasting both increase longevity in animals, aging experts say. Here’s what that means for you.
By Dana G. Smith

The Best Fish Is Also the Most Local. Why Is It So Hard to Find?
Seafood caught in nearby waters has long been left out of the farm-to-table movement. But these people have set out to get it into stores and restaurants.
By MELISSA CLARK

With a Fresh Look and Recipes, Manischewitz Courts a New Generation
The 136-year-old company’s products have been staples in American Jewish households for generations. After a major rebranding, the matzo ball soup comes with merch.

A new brand identity for Manischewitz leans heavily on a shade of orange inspired by its matzo ball soup.
By REMY TUMIN

Carbonara Ramen
With its bright pink packaging and spicy contents, these Korean-made instant ramen packs are going viral online and flying off shelves.

introduced in 2017, Samyang Food’s buldak carbonara ramen capitalized on the company’s already popular spicy ramen.
By Eleanore Park

A New Gochujang Pasta Has Entered the Chat
Alexa Weibel’s gochujang pasta balances the red chile paste’s pungency with sweet shrimp and juicy cherry tomatoes.

By Melissa Clark

This chef wants to help you cook ‘misunderstood’ vegetables

Becky Selengut at the University District Farmers Market in Seattle.
By Rebekah Denn

Behind a Vegan Chef’s Holistic Empire, an Ugly Reality
Matthew Kenney, one of the most famous names in plant-based cuisine, has left a trail of burned investors, bounced paychecks and graphic text messages.

Matthew Kenney, shown here in a 2017 photo, is one of the world’s best-known vegan chefs. Seventeen of his restaurants have closed since late 2021.
By Brett Anderson

That other grain — rice: https://youtu.be/1ivJsV1A5oU?si=XA3mx5PNsFzPE-Yi

Can there be delish dessert with less sugar? Absolutely, say these chefs
We don’t have to reflexively use refined sugar to sweeten. Dates often do the trick – in a way that’s healthier for us and the planet
Caroline M Saunders

Can a Brewery Make Good Wine? These Beer Makers Say Yes.
In an effort to reach an increasingly diverse customer base, brewers are turning over some of their equipment to producing wine.

Fermenting fruit for sour ales inspired Joe and Lauren Grimm, the married owners of Grimm Artisanal Ales in Williamsburg, Brooklyn, to start a sister winery, Physica Wines, which released its first vintages last year.
By Joshua M. Bernstein