This Genetic Mutation Makes People Feel Full — All the Time

The study subjects had been thin all their lives, and not because they had unusual metabolisms. They just did not care much about food. They never ate enormous amounts, never obsessed on the next meal. Now, a group of researchers in Britain may have found the reason. The people carry a genetic alteration that mutes…

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Here’s Soylent’s New Product. It’s Food.

“When we first started coming up with this idea of portioned, chewable nutrition, we were like, ‘Oh it should be a cube,’” said Bryan Crowley, the chief executive of Soylent. They tried it. Turns out, he said, “Cubes are really difficult to do.” So Soylent — the contrarian food replacement company that made its name…

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Hungry City: A Mom-and-Son Source for Portuguese Pastries

If you’re going to eat a pastel de nata, you’d better eat it warm. That’s what Joey Batista, or Bats for short, will tell you at his blink-and-you’ll-miss-it cafe on the Lower East Side. He may also tell you that a pastel de nata is the love child of a crème brûlée and a croissant.…

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Tacos. Tequila. Telenovelas. Nairobi Embraces Its Mexican Soul.

On New Year’s Eve, as people around the world celebrated with a kiss or a glass of champagne, some partygoers in Nairobi celebrated a different way: with 12 grapes, one for each month of the year, as the clock ticked down to midnight. This Mexican tradition, which dates back to the Spanish colonial period and…

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The 212: From the Purveyors of New York’s Best Mozzarella, a New Cafe

In this series for T, the author Reggie Nadelson revisits New York institutions that have defined cool for decades, from time-honored restaurants to unsung dives. With the new Di Palo osteria getting ready to open, there was excitement on Mott Street last week. This is a 21st-century addition to Di Palo’s 109-year-old Italian food shop…

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What to Cook: Recipes for Now

Good morning. I’m just back from the Florida Keys, north of Key Largo, white sand beneath green water pouring on the tide. I was on some kind of Travis McGee trip down there, a knight-errant out in the mangrove wilderness, trying to figure out my relationship to society and all its trappings, to credit cards…

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Eat: A Love Letter to Homemade XO Sauce

In Hong Kong in the 1980s, when expensive Cognac was all the rage, legend has it that some smart cook at the Spring Moon restaurant in the Peninsula Hotel on Kowloon got it into his head to name the funky new condiment he’d come up with after the status mark on a bottle of Rémy…

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