Articles, quick facts, and recipe riffs. Long-form stories and bite-sized sandwich discoveries.
The best sandwich I ate last year was from Wawa. I'm not embarrassed to say so, and the snobbery that would make me embarrassed is the problem.
January 05, 2026
Most bad sandwiches aren't bad because of poor ingredients or wrong condiments. They're bad because nobody salted them properly. Here's how to fix that.
December 28, 2025
Taking the top off a sandwich is not laziness. It is, in the smørrebrød tradition, the entire point — a philosophical commitment to the visible, to the presented, to the artful.
December 20, 2025
There is a specific category of perfect eating that happens after midnight, when the inhibitions are down and the hunger is real and a sandwich is the only correct answer.
December 15, 2025
Pat Olivieri's hot dog cart, the Whiz vs. provolone schism, Amoroso's rolls, and why you will never replicate it outside Philadelphia — a full accounting.
December 10, 2025
The anchovy has a PR problem. Here's how to fix your relationship with the best umami-delivery vehicle in the sandwich pantry.
December 05, 2025
It is a sandwich. It is the best sandwich for morning. And the New Mexico green chile version is the pinnacle of an already exceptional form.
November 28, 2025
The wet, the dry, the dipped — and why The Bear got people finally paying attention to one of America's great sandwich traditions.
November 20, 2025
Toasting addresses two of the three great enemies of sandwich quality. Here is when to do it, when not to, and how to do it correctly.
November 15, 2025
Plant proteins reaching parity, the fermented condiment revolution, Japanese sandwich culture going global, and a confident prediction about what the sandwich of the decade will be in 2035.
November 10, 2025