1. Food Politics
    The Soda-Ban Lessons Bloomberg Can Learn From Denmark’s Failed Fat TaxWhat Denmark’s fat-tax failure proved in very real, nontheoretical terms is that government edicts won’t do much to change people’s unhealthy eating habits.
  2. Gastronomics
    Gastronomics: How Michelin Inflates New York’s Restaurant PricesThe French tire company’s guidebook has a unique way of driving up prices. Felix Salmon looks at the phenomenon.
  3. Gastronomics
    Gastronomics: When Will $20 Cocktails Become the Norm?A few brave bar owners blazed the trail. Now it’s just a matter of everyone else catching up, and it will happen sooner than you think.
  4. Gastronomics
    Gastronomics: Building a Megabusiness From the Ground Up (Literally)A new breed of entrepreneur is reshaping the way restaurants are built: They’re starting with seeds and reaping millions in investment dollars.
  5. Single Serving Restaurants
    Gastronomics: The Big Benefits for Restaurateurs Who Think SmallFelix Salmon looks at the many advantages of opening a Single-Serving Restaurant, a place that specializes in one thing and one thing only.
  6. Gastronomics
    Gastronomics: Where the One Percent EatsFelix Salmon looks at exactly where the super-wealthy eat, and finds out it’s not all Per Se and Le Bernardin for the upper echelon.
  7. Gastronomics
    Gastronomics: How Chefs Learned to Monetize Veggie PedigreesFelix Salmon looks at how the rise of bespoke produce gave restaurants the opportunity to sell relatively inexpensive ingredients at premium prices.
  8. Gastronomics
    Gastronomics: Exactly How Much Do People Spend at New York’s TopA new online tool helps Felix Salmon look at precisely how much New York’s diners are spending.
  9. Gastronomics
    Gastronomics: How Pop-ups Went Boom, and Why They Should Go BustThe transient operations are, well … popping up everywhere. But Felix Salmon says that even their bargain-seeming prices are a bad deal.
  10. Gastronomics
    Gastronomics: Why Blowout Feast Reservations Are InFelix Salmon looks at the many benefits — and surprisingly few drawbacks — of so-called “large-format” dining.
  11. Gastronomics
    Gastronomics: What’s the Value of a Great Review?What does a rave mean for restaurant prices, and will a great review actually end up costing diners?
  12. Gastronomics
    The Crowded Restaurant Conundrum: Why We’re All Gluttons for PunishmentFelix Salmon examines why what’s painful for customers is often profitable for restaurants.