A look at the Andrew Freidman’s The Dish: The Lives and Labor Behind One Plate of Food, a book chronicling one meal at a one restaurant.

Hot dogs provide an ideal medium for expressing culinary creativity. Across the United States exist hundreds of unique recipes created and loved by local and regional consumers. Comedian and author Jaime Loftus goes on the search for the perfect hot dog in her latest book, Raw Dog: The Naked Truth About Hot Dogs.

José R. Ralat’s examination of the American taco looks at the history of restaurants and categorizes many of the tacos currently available today by region and style.

Cheese monger Gordon Edgar takes us on a journey across the country exploring the origins and history of America’s (second) favorite cheese.

A few years back I was eating dinner with my wife at Trattoria Spaghetto, a red sauce joint in the West Village of Manhattan. The restaurant had been around since the 1980s.