Sam Stone
Senior Editor
Sam Stone reports on nearly everything for BA, including food culture, restaurant news, and sneaky cooking ideas that (hopefully) make your life easier. A Rhode Island native, he’s currently based in New York City where he can usually be found searching out the city’s best bakeries. Before BA, he spent years working in fine dining while also writing for several publications about food, queer culture, entertainment, and how they intersect. In his free time, Sam occasionally writes humor pieces like this one. samstone.nyc
Shopping
If You’re into Obscure Pasta Shapes, It’s a Good Time to Be You
Plus two new stand mixers, a nonalcoholic spritz for amari lovers, and a Dutch oven that has us dreaming of spring.
Culture
Welcome to the Marthaverse: Why You’re Seeing Martha Stewart Everywhere
When some celebrities do everything, they risk losing their brand. But Martha Stewart turns everything she touches—vodka, lighters, cat litter—into Martha.
Culture
Welcome to the Reward Wars, Where Food Chains Go Desperate for Your Loyalty
NFTs. Airline miles. Reservation “concierges.” Food chains’ rewards programs are becoming more and more chaotic.
Restaurants
In-N-Out Is Finally Expanding Eastward After Years of Denials
The first outpost of the expansion will open in Nashville…in 2026.
Cooking
6 Tiny Pastas to Fill the Pastina-Shaped Hole in Your Heart
Ronzoni's pastina has been discontinued—but there are lots of little pastas to know and love.
Restaurants
Noma Is Closing for Good, Saying Fine Dining Is ‘Unsustainable’
The Copenhagen restaurant that defined an era of fine dining announced that it will close its doors in 2024.
Culture
They’re Just Filming TikToks of Themselves Eating at Chain Restaurants, But I’m Transfixed
Dakota Wright, or @printfairy, is capturing the very, very simple joy of a chain restaurant meal with loved ones.
Cooking
What’s the Difference Between Stock and Broth, Anyways?
And can you use them interchangeably in recipes?
Cooking
It’s Not Just You, Lettuce Really Is More Expensive Than Ever
Thanks to inflation, yes, but also an insect-borne virus.
Cooking
Sorry but Pilk Is Really Good
This drink is newly infamous thanks to a Lindsay Lohan Pepsi ad, but soda plus dairy has been around for ages.
Shopping
You Cannot Actually Cook From Noma’s Latest Cookbook
You’ll find gorgeous photography in the new 352-page cookbook from famed restaurant Noma, but no actual recipes.
Culture
Of Course ‘The White Lotus’ Characters Have Terrible Taste in Food
In the HBO show, the characters rarely leave the luxurious resort to eat—even though they’ve traveled to famous food destinations such as Sicily.
Culture
The Two Largest US Grocery Stores Are Set to Merge. Will Grocery Prices Creep Up?
Experts fear the possible consolidation of Kroger and Albertsons would give consumers even less control over the cost of their groceries.
Restaurants
Snow Crabs Are Disappearing. Cajun Seafood Restaurants Are Worried
Snow crab season was canceled in Alaska this year after nearly 10 billion crabs disappeared. Seafood chains and independent restaurants alike are scrambling to adjust.
Culture
Is Beyond Meat in Its Flop Era?
Falling sales. A mold and listeria outbreak in one of its plants. A (former) COO who bit a man’s nose.
Restaurants
With the Launch of Drive-Through, Sweetgreen Is Going Full Suburban
The fast-casual chain launched its drive-through concept Sweetlane on November 15, an indication that the company is ready to be a big chain.
Cooking
What’s the Difference Between Stock and Broth, Anyways?
And can you use them interchangeably in recipes?
Cooking
A Cheesy, Saucy Blind Taste Test of 8 Frozen Pizza Brands
Including one that reminded us of bowling alley pizza.
Culture
These Food Brands Are Actually Raising Prices Higher Than Inflation Rates Call For
Critics claim food companies and restaurants are taking advantage of inflation to raise prices higher and higher.
Culture
How Liquid Death Became Gen Z’s La Croix
Thanks to social media and a sustainable ethos, Liquid Death has become the new drink of a generation.