Menu designers use the lessons of behavioural economics to nudge us into ordering what the chef wants us to. William Poundstone has studied more than 100 menus – from cartes du jour at ...

Air fryers, popcorn machines, tinned fish, and other ways bars create a memorable menu, minus a kitchen. Lucy Simon is a New York-based wine, spirits, and food writer has been with Food & Wine since ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. Menu design isn ...

One of the eternal mysteries of dining out is why restaurants are so stingy with handing out individual menus and why they are so eager to whisk these away the minute you have placed your first order.