Restaurants

An analysis of the restaurant industry yields some surprising results.

• By Jared Keller

New research finds diners are much more likely to order dessert if their server is heavy.

• By Tom Jacobs

Now that a New York City restaurant group has decided to nix tipping, we take a look at the research.

• By Max Ufberg

A slew of new dinner kits promise gourmet meals with a fraction of the effort. But at what cost?

• By Kiera Butler

Top Chef judge Tom Colicchio has issued his verdict: We need safer, healthier food right now—and everyone deserves a place at the table.

• By Erik Hoffner

New research finds female restaurant patrons drive this disparity.

• By Tom Jacobs

Millions have been spent on initiatives to eliminate food deserts, which are thought to contribute to the increasing incidence of diabetes and obesity in low-income areas. How are disadvantaged people faring in the middle of California, one of the nation's prime agricultural states?

• By Maria Bustillos

A wide-ranging study indicates that the expansion of restaurants and warehouse stores may have expanded our waistlines too.

• By Nathan Collins

Experiencing the liquor laws of The Big Easy can remind you of the power of culture to render alternative ways of life invisible.

• By Lisa Wade

New research finds online restaurant reviews are influenced by the weather.

• By Tom Jacobs

For a company that markets itself by lambasting the industrial food system, Chipotle's offerings are starting to look a lot like many other fast-food chains out there, complete with growth hormones, feedlots, GMOs, and more.

• By James McWilliams

Return migration—native sons and daughters coming home after cutting their teeth in a Big City—is responsible for a burgeoning world-class restaurant culture in previously forgotten or ignored locations.

• By Jim Russell

Researchers find that food products sell better when they're labeled with descriptive phrases that elicit warm family memories.

• By Tom Jacobs