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Feast is a celebration of food. Whether it’s your favorite part of the day or fuel for your body.
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Stories in Feast that you’ll love, handpicked by our team.
My Tous les Jours Trip
As someone who lives in a rural area, I don't get the chance to visit fancy restaurants or bakeries that often. So, when a friend told me about a French-Asian bakery that's less than an hour away, I knew I had to check it out and grab some pictures for social media. Tous les Jours ended up providing an immersive experience that went above and beyond my expectations--although I did leave with a few reservations.
By Kaitlin Shanks3 months ago in Feast
Cricket powder cinnamon banana bread
I lived in Mexico for some years, many Moons ago, twice. It was there when I saw for the first time fried crispy crickets (known as chapulines in Mexico) tacos seasoned with lime, garlic, salt, and chile. Cricket tacos are a traditional delicacy which is especially popular in the Oaxaca region of Mexico. You can find them as a street food optionat outdoor markets in Mexico (look for chapulines) or at speciality restauants in the U.S. (just make sure the crickets are for human consumption).
By Susan Fourtané 3 months ago in Feast
Arctic Roll*
Today, I was inspired. How delightful it felt! It was warm, huggable, and sprinkled with delicious fuzzy feels. I realised that, as a sensation, inspiration is right up there in the aspirational emotionally sumptuous rankings, nestled alongside nostalgia and dreams.
By Caroline Janeabout a year ago in Feast
making space
Since the only thing that might pull us back up is caring, it only makes sense that here, long after I’ve let my anger born of heartbreak and grief misplace, multiply, misdirect itself, let the enormity of my solitude turn into something I don’t know how to dispute with, something thick and heavy and suffocating, let the coldness thrash and fight under my skin, deeper still, in between the arches of my organs; here where the ground is always close and the fall is easy and I surrender to it often, lie without purpose for hours, it only makes sense that it is here, I decide to show up and surrender to the possibilities of the night. Show up to those who I deserted. Drawn to the sense of accomplishment, something I haven’t felt in a while, to memory of finished dish sending its aroma into the world and with it, wrapping the room with a strong sense of sweet nostalgia, I get up and decide to cook. I pick up my phone, type a message that reads “Dinner at mine @ 8PM, don’t bring anything” and before my courage deserts me again, drop it in our friends’ group chat, the way one would do when diffusing a bomb in the movies: one eye closed, snip at the wire, hoping for the best.
By Mesh Toraskar2 years ago in Feast
What Makes A Cook?
Despite sipping on a retired pornstar, I felt absolutely drunk. Like two giddy school girls, my mother and I ate in silence. While, every so often, looking up from our spoons to exchange a smile and a light laugh. Underneath the golden chandeliers of Savoy Grill glistened a rich, dark caramel, poured atop the apple tart tatin. A truly euphoric experience, it was.
By Katerina Petrou2 years ago in Feast
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Most recently published stories in Feast.
Decaf Tea, The Ordinary Cup With Real Benefits
Decaf Tea, The Ordinary Cup With Real Benefits Many people think a cup of decaf tea is somehow weaker or pointless. That idea is not really true. The facts about decaffeinated tea show that it can be a very good choice, especially for people who want the comfort of tea without the strong effect of caffeine.
By George’s Girl 2026 about 2 hours ago in Feast
I Discovered A Better Way To Cook Cabbage
I recently posted this question on Facebook: I was surprised by some of the answers, especially about cabbage. Chicken: 40% Cabbage: 30% Salmon: 20% Others: 10% (including steak, crab cakes, fish, chili dogs, chicken salad, mac and cheese, cold cuts, potatoes, and ham)
By Margaret Minnicksabout 2 hours ago in Feast
Orange vs Red Carrots
Carrots are among the most popular root vegetables around the world. They are widely appreciated for their natural sweetness, crunchy texture, and impressive nutritional value. While most people are familiar with orange carrots, many regions—especially in South Asia—also consume red carrots, particularly during winter. This often raises a common question: which carrot is better for health—orange or red?
By Stories Today4 days ago in Feast
The food business is undergoing a transformation thanks to gene-edited fungus, which is being considered as a beef substitute.
Compared to the strain now in use, a gene-edited fungus has created meat-like protein that grows more quickly and uses a lot less sugar. These improvements bring one of the earliest meat alternatives in the world closer to competing with animals in terms of scale and efficiency.
By Francis Dami5 days ago in Feast
Titan Submersible Disaster Investigation: Structural Failure Caused Catastrophic Implosion
The tragic loss of the Titan submersible has been attributed to a catastrophic structural failure that caused the vessel to implode under immense deep-sea pressure, according to the findings of a detailed investigative report. The report concludes that all five individuals aboard the submersible died instantly when the vessel’s hull collapsed thousands of meters beneath the surface of the Atlantic Ocean.
By Irshad Abbasi 5 days ago in Feast
Widow invests $800,000 to start hawker culture experience centre in honour of late husband. AI-Generated.
In a touching tribute to love, memory, and cultural heritage, a Singaporean widow has invested nearly $800,000 to establish a hawker culture experience centre dedicated to preserving and celebrating the vibrant food traditions that her late husband cherished throughout his life. The centre, which opened recently in Singapore, aims to provide visitors with an immersive journey into the country’s beloved hawker culture while honouring the legacy of a man who spent decades supporting local food vendors. The project was initiated by Lim Mei Hua, whose husband, Tan Wei Chong, passed away three years ago after a long illness. Tan was widely known among friends and family as a passionate supporter of traditional hawker stalls and frequently spent his weekends exploring different food centres across Singapore. According to Lim, the idea of creating a space dedicated to hawker heritage had long been one of her husband’s dreams. “He always believed that hawker culture was the heart of Singapore,” Lim said during the centre’s opening ceremony. “After he passed away, I wanted to do something meaningful that would keep his passion alive and allow future generations to understand why these traditions matter.” Singapore’s hawker culture is a cornerstone of the nation’s identity. The bustling open-air food centres, filled with vendors serving affordable and diverse dishes, reflect the multicultural roots of the country. In recognition of its cultural importance, UNESCO added Singapore’s hawker culture to its Representative List of the Intangible Cultural Heritage of Humanity in 2020. Lim’s experience centre is designed to showcase this heritage through interactive exhibits, live cooking demonstrations, and storytelling sessions led by veteran hawkers. Visitors can learn about the origins of iconic dishes such as Hainanese chicken rice, Laksa, and Char kway teow, while also exploring the personal journeys of the hawkers who prepare them. The centre includes a small exhibition gallery featuring photographs, kitchen tools, and handwritten recipes collected from hawker families across the city. Many of these items date back decades, offering a glimpse into how culinary traditions have been passed down through generations. One section of the centre recreates a traditional hawker stall environment, allowing visitors to experience what it feels like to work behind the counter during a busy lunch rush. Young participants can try their hand at simple cooking techniques while learning about the discipline and dedication required to master hawker cuisine. Local hawkers have warmly welcomed the initiative. Many worry that younger generations may be less interested in taking over family stalls, which often involve long hours and physically demanding work. By highlighting the cultural significance of these businesses, Lim hopes the centre will inspire renewed appreciation among the public. “Hawker food is not just about eating,” said veteran vendor Ong Kee, who participated in one of the centre’s demonstration sessions. “It’s about history, family, and community. Places like this help remind people why our traditions should continue.” Beyond cultural preservation, the experience centre also aims to support hawkers economically. A portion of ticket sales will be directed toward training programs for aspiring food vendors, helping them learn both traditional recipes and modern business skills. Lim believes this approach can help sustain the industry while adapting to changing times. Tourism officials in Singapore have also expressed optimism about the centre’s potential to attract international visitors interested in culinary experiences. Food tourism has become an increasingly important part of the country’s travel industry, with visitors eager to explore authentic local cuisine. For Lim, however, the centre’s true purpose goes far beyond tourism or business success. Every corner of the space reflects memories of her husband—his favorite dishes, the stalls he frequently visited, and the stories he loved to share. “Whenever I see people enjoying the exhibits or learning about hawker culture, I feel like his spirit is still here,” she said quietly. “This place is not just about the past. It’s about keeping something precious alive.” Through her remarkable gesture, Lim has transformed personal grief into a lasting tribute that celebrates love, heritage, and the enduring power of food to bring communities together. Her $800,000 investment ensures that the spirit of Singapore’s hawker culture—and the memory of the man who cherished it—will continue inspiring generations to come.
By Fiaz Ahmed 6 days ago in Feast
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