alison roman
Alison Roman is leaving The New York Times. Clint Spaulding/Getty Images
  • Food writer Alison Roman confirmed via Instagram on Wednesday that she won’t be returning to her post at The New York Times.

  • The columnist and cookbook author was at the center of controversy in May when she criticized Chrissy Teigen’s and Marie Kondo’s business practices in an interview. 

  • When the columnist announced her new venture A Newsletter at the end of May, The Times confirmed to Insider that Roman was on a temporary hiatus and, at the time, planned to return. 

  • Visit Insider’s homepage for more stories.

Food

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Sous vide doesn’t just result in a flavorful, tender steak — it also makes the beef easier to digest, at least according to a new study published by the American Chemical Society. The French cooking method presents a unique environment compared to other cooking options, potentially making it easier for one’s digestive system to break down the meat.

Sous vide is a cooking method that involves vacuum-sealing food, then cooking it slowly in warm water (below boiling point). The combination of even, slower cooking combined with the oxygen-free environment caused by vacuum sealing the food resulted in fewer changes in

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