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 ...
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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 ...
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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 ...
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The Pour: 12 Wines Under $12: How Low Can You Go and Still Find Values?

What kind of wines can you buy for $12? More important, what kind of values will you find? The relationship ...
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Meanwhile: Forget the Easter Bunny. Let’s Celebrate the Easter Bug.

Image Wendy MacNaughton is a graphic journalist based in San Francisco. You can find her via website and Instagram ...
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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 ...
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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 ...
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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 ...
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At War: I Fed My Husband a Combat Ration to Teach Him About My Military Childhood

[For more stories about the experiences and costs of war, sign up for the weekly At War newsletter.] My husband, ...
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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 ...
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Off the Menu: A Caviar Shop With a Tasting Menu, on the Upper East Side

Headliner Marky’s Caviar This Florida company has set up shop in New York. Its gilded new boutique and restaurant offers ...
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A Young Chef, and a Stunning Comeback

By the age of 26, Kwame Onwuachi had already experienced the kind of head-spinning rise and fall that most chefs ...
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Restaurant Review: Ramen Without Broth? A Chef Doubles Down on a Sidelined Dish

In 2012 and 2013, when people were lining up at Smorgasburg and then on the second floor of the Houston ...
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Is Seltzer Jewish? And 99 Other Argument-Starters

Just to get it out there: Yes, bacon is on the list. “The 100 Most Jewish Foods: A Highly Debatable ...
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Front Burner: Maida Heatter’s Greatest Hits

I first met Maida Heatter in 1982, at a party at the home of Craig Claiborne, a former New York ...
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Front Burner: This Brandy Soars

Hangar 1, the vodka distiller, is in a repurposed airplane hangar on Alameda Island in San Francisco Bay, where Navy ...
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Front Burner: Vegan Kimchis to Savor

So you thought that Korean kimchi, made from ingredients like Napa cabbage and radishes, was vegan? Not necessarily, as there’s ...
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Front Burner: Learn More About Mezcal

Heritage Radio Network — a food-focused broadcaster that has its studio in a shipping container inside Roberta’s in Bushwick, Brooklyn ...
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A Joyful Oasis Thrives in the California Desert

YUCCA VALLEY, Calif. — The first time I drove east from Los Angeles to Flamingo Heights, I came to a ...
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Q&A: When it Comes to the French and Food, ‘You Can’t Make Any Mistakes’

Ever since the Italian entrepreneur Oscar Farinetti opened the first Eataly in Torino 12 years ago, he’s dreamed of bringing ...
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A White Restaurateur Advertised ‘Clean’ Chinese Food. Chinese-Americans Had Something to Say About It.

[What you need to know to start the day: Get New York Today in your inbox.] Arielle Haspel, a Manhattan ...
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Five Weeknight Dishes: Make Something Awesome

Hi and welcome to Five Weeknight Dishes. As you may have gathered, I have a toddler, a kid who (lucky ...
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City Kitchen: A Leg of Lamb for Any Special Occasion

No doubt, by now you have the menu planned for Easter and have bought what you need. If not, here’s ...
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A Good Appetite: Matzo’s Next Life: Lasagna Noodle

I never got to know matzo lasagna when I was a kid, but I would have been supremely happy for ...
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Escargot Dreams: The Only Legitimate Snail Farm in the U.S.

[What you need to know to start the day: Get New York Today in your inbox.] Taylor Knapp is a ...
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Hungry City: At Chicks Isan in Downtown Brooklyn, the Grilled Chicken Stands Above

The chicken comes off the grill with a shine. Its skin is stained in late-breaking shades of sunset and mottled ...
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Wines of The Times: To Find the Best of Languedoc, Follow the Producer

The Languedoc region has regularly been described as the New World of France. It’s a sound analogy. For wine, the ...
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What to Cook Tonight

Good morning. We’re 11 days out from Easter, and if you haven’t ordered a ham yet, it’s because either you’re ...
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Protests in Australia Pit Vegans Against Farmers

MELBOURNE, Australia — When vegan activists halted morning traffic on Monday at one of Australia’s busiest intersections, Prime Minister Scott ...
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Frugal Traveler: Three Courses, 20 Euros: The Affordable Dining Renaissance in Paris

On a drizzly night in Paris, a crowd spilled out the door of Bouillon Julien and onto the slick sidewalk ...
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Eat: The Secret to Fried Cauliflower That Is Savory Yet Light

When I’m craving a lunch that’s special but not fancy, or when lunchtime catches me by surprise, I head to ...
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The Edit: When Your Diet Affects Your Social Life

Welcome to The Edit newsletter. Each week you’ll hear from college students and recent graduates about issues going on in ...
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Off the Menu: Smorgasburg Opens Latest Outpost, in Financial District

Headliner Smorgasburg WTC A three-day trial run in November clinched this new Smorgasburg location in the shadow of the Oculus, ...
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The 12 Best Cookbooks of Spring 2019

‘Aloha Kitchen: Recipes From Hawai‘i’ Image CreditSonny Figueroa/The New York Times When you think of Hawaii, you may imagine white ...
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The Sweet Success of the Spiral-Cut Ham

In the 1930s, Harry J. Hoenselaar was just another ham salesman in Detroit trying to find an edge. He spent ...
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Nonfiction: Ruth Reichl Dishes on the Last Days of Gourmet Magazine

SAVE ME THE PLUMSMy Gourmet MemoirBy Ruth Reichl Spoiled for choice, Ruth Reichl frets over a major career choice. Should ...
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Restaurant Review: With Haenyeo, a Trailblazing Korean Chef Turns to Seafood

Looking around Haenyeo’s dining room one night in early March, I thought maybe Jenny Kwak’s time has finally come. Her ...
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Front Burner: Macaron or Macaroon, They Are Better Dipped

CreditEmon Hassan for The New York Times CreditEmon Hassan for The New York Times Macaron or macaroon? Ladurée, the French ...
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Front Burner: The Haggadah for a New Generation

Here’s a very complete Haggadah, the book that contains the texts for the Passover Seder, with the passages in English, ...
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Front Burner: More Carats for the Chocolate Bunny

This Easter bunny may look shy, but it has real presence. A hefty two pounds of dark or milk chocolate ...
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Front Burner: Carrot Cocktails for the Easter Bunny

A cocktail for Easter and beyond, for brunch or dinner, is on the menu at David Burke Tavern on the ...
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A Savory Tart for a Fickle Season

The weather can be capricious this time of year, but this savory tart, adapted from the food writer Anna Jones’s ...
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How Gold’s Horseradish Came to Be a Passover Staple

WASHINGTON — Jason Gold was in a tizzy. He was peeling a huge horseradish root, but it didn’t seem fresh, which ...
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Personal Health: A Guide to Sustainable Eating

I suspect most of you already do many things to help preserve the viability of the planet we all call ...
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Five Weeknight Dishes: How Often Should You Cook?

Hi and welcome to Five Weeknight Dishes. One question I’ve gotten a lot since I started writing this newsletter is ...
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City Kitchen: This Is Peak Potato

In Switzerland, they eat a lot of potatoes. Every time I’ve visited, I’ve eaten a lot of potatoes, too. I ...
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A Good Appetite: A Sprightly Brisket for Your Passover Table

Braised brisket is warming, cozy, rich and hearty, a perfect wintry meal to serve when temperatures plunge and snow piles ...
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Hungry City: Simply Cooked Seafood Turns Luxurious at Taverna Kos

An important omission on the menu at Taverna Kos in Astoria, Queens, is the enormous plate of feta you may ...
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The Pour: The Big Reverb of Australia’s Lo-Fi Wine Movement

BASKET RANGE, Australia — By day, Alex Schulkin studies arcane topics in wine chemistry, like protein haze formation, for the ...
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Eat Your Veggies: Study Finds Poor Diets Linked to One in Five Deaths

Mom is right when she says to eat your peas. In one of the largest surveys of data on global ...
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Kosher Dietary Rules to Remember

Kosher meals are under Jewish law. People who follow this faith can only eat foods prepared following the guidelines. Kosher ...
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How to Organize Your Kitchen Like a Professional Chef

In kitchens the world over, the French culinary phrase mise en place has come to mean “everything in its place.” ...
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What to Cook: What to Cook in an Air Fryer

Good morning. It’s gadget week here at NYT Cooking as Melissa Clark weighs in, not super-favorably, on the uses and ...
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Eat: These Date-and-Walnut Bars Are Food for the Gods

At the end of each school year, Margarita Manzke and her seven siblings piled into the family car in Manila, ...
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Charles Sanna, Man Behind Swiss Miss Cocoa, Dies at 101

If an army travels on its stomach, Charles Sanna helped win the Korean War. He developed a way to produce ...
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Off the Menu: Stylish Cafeteria From Dean & DeLuca Opens in the Meatpacking District

Headliner Dean & DeLuca Stage This new cafeteria restaurant from Dean & DeLuca, on the street level of the former ...
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Zagat Guide Will Reappear in Print

Last published in fall 2016, the Zagat New York City restaurants guide is about to be revived in print. The ...
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Restaurant Review: The TV Chef Rocco DiSpirito Returns, With a Quieter Touch

I’m starting to think the American cult of chef worship may really be on the way out. At the very ...
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A City Full of Bauhaus Wonder

Ruti Broudo was facing a crumbling marriage and a deep homesickness for New York when she decided to make a ...
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A New Role for Madhur Jaffrey: Rap Grandma

The halal cart was shaking. Inside the hot tin box, the 85-year-old actress and cookbook author Madhur Jaffrey, masked in ...
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Front Burner: The French Cheese Biography

In his informative book, “Fromages,” Dominique Bouchait explains French cheeses, dividing them into “families,” according to how they’re made, like ...
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Front Burner: A Parisian Pastry Pop-Up

Cédric Grolet — the award-winning pastry chef at Le Meurice, one of Paris’s grand hotels — will take up residence ...
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Front Burner: Attend the Staff Wine Lesson

There are wine classes galore in New York, but Charlie Bird restaurant in SoHo offers an insider’s approach: The tastings, ...
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Front Burner: Gravlax With a Twist

Durham’s Tracklements, in Ann Arbor, Mich., uses various cures to produce its smoked salmon and other fish. Traditionally, gravlax is ...
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Front Burner: From Drinking Vinegar to Cordial

Sweet does not begin to describe these new nonalcoholic mixers, with a vinegar base, from Andy Ricker of the Pok ...
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Front Burner: A Japanese Noodle Gets Its Due

Soba, the nutty-tasting buckwheat noodle, will be the subject of a demonstration by Shuichi Kotani, the founder and chief executive ...
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Does the Air Fryer Deliver on Its Golden Promise?

The golden promises of the air fryer were just too tempting to ignore. Browned and crisp French fries, craggy chicken ...
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6 Tips for Using Your Air Fryer

The air fryer —  the latest “it” kitchen appliance — is a wildly popular countertop convection oven that uses circulating hot ...
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Five Weeknight Dishes: Easy, Versatile, Fantastic

Hi and welcome to Five Weeknight Dishes. I was so delighted by all the sauce-related email I received in response ...
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Trilobites: Injecting Marshmallow Peeps With Fungi, for Science

It’s science time in Candy Land. On Twitter this week, a scientist at West Virginia University shared his latest experiment: ...
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City Kitchen: You Deserve More Succulent Chicken

Ah, the ever-troublesome chicken breast. Many shun it for being dry, tasteless and boring. Others choose the breast (preferably without ...
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Inspired by Stone Soup, but More Delicious

When I was a kid, I was obsessed with “Stone Soup.” If you’re unfamiliar, it’s a classic fable about a ...
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One Good Meal: The Simple Green Soup a Nutritionist Uses to Reset

In our series My Detox, T asks creative people to share the homemade recipes they count on to cleanse and ...
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Hungry City: Churrasco That Rises Above at Paladar in East Harlem

There they are, the racks of meat on skewers as long as harpoons, inexorably turning. This is churrasco, Brazilian barbecue, ...
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Wine School: Mercurey: Exploring Burgundy’s Periphery for Accessible Reds

Few regions are as important to understanding contemporary trends in wine as Burgundy, not only in France but throughout the ...
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Wine School: When Simplicity Can Be a Winemaking Virtue

Sweetness in wine can make people seem crazy. Some of the most popular wines ever sold in the United States ...
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One Good Meal: An Illustrator Duo’s Classic Spanish Omelet

In “One Good Meal,” we ask cooking-inclined creative people to share the story behind a favorite dish they actually make ...
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Eat: The Startlingly Flavorful Dressing That Will Boost More Than Just Your Salads

I have three refrigerators in my life: the one you can walk into at the restaurant, with the interior safety-release ...
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Mike Greco, Salami King of Bronx’s Little Italy, Dies at 89

Mike Greco, who was known to connoisseurs of Italian cuisine as “the Salami King” and “the Mayor of Arthur Avenue,” ...
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Can Food Tours Stray From the Beaten Path Without Ruining the Experience?

In the remote coastal villages of Russia’s Far East, where the nomadic Chukchi still hunt walrus with handcrafted ivory-headed harpoons, ...
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Off the Menu: Thailand’s South Gets Its Due in Williamsburg, Brooklyn

Headliner Nora Thai Lately, when it comes to Thai food in New York, the spotlight has been on the spice-fueled ...
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Restaurant Review: What Has New York Pizza Been Missing? Little Old Rhode Island

When I left my home state of Rhode Island at 18, it didn’t take long to discover that there was ...
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Brined, Smoked, Fried and Then Some: A Cornish Hen Gets the Full Treatment

Nothing about the appearance of the Cornish game hen at Blue Smoke screams, “I am the best thing you will ...
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These Tools Might Make Your Cakes Instagram Famous

Shag cakes, ruffle layers, string-art lattice work — these aren’t couture trends, they’re (almost) too-beautiful-to-eat cakes and pies that you ...
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Front Burner: Cheese Focaccia So Nice, You’ll Eat It Twice

A flaky, beautifully burnished four-cheese focaccia is the draw at Angelina, a new bakery in Hell’s Kitchen. It is an ...
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Front Burner: Bourbon With a Japanese Touch

Jim Beam, the venerable bourbon maker, and Suntory, a Japanese leader in whiskey, both part of Beam Suntory, a spirits ...
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Front Burner: Brunch While Your Kids Learn How to Make Pasta

Call it babysitting, if you will, but while adults enjoy brunch-time plates of mortadella and tortellini at Nonna Beppa, the ...
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Front Burner: Heritage Hams in All Shapes and Sizes

Ham time is coming. If your Easter tradition includes rosy, country-style smoked pork or translucent slices of cured prosciutto-style ham, ...
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Front Burner: Butter Designed to Impress

When it comes to interpreting continental food at his new TAK Room in Hudson Yards and the Surf Club Restaurant ...
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Matter: Why Would an Animal Trade One Body for Another?

As a child growing up in the Netherlands, Hanna ten Brink spent many days lingering by a pond in her ...
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Five Weeknight Dishes: In Praise of Sauce

Hello and welcome to Five Weeknight Dishes. By now have we all read this amazing article on “snowplow parenting”? It’s ...
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Adapted, Adjusted, but Always (Kind of) Paella

LONDON — Every dish has a story to tell, but that story often isn’t what you expect or, indeed, want it ...
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A Bite-Size Square of Canada’s History, Culture and Craving

The Canadian city of Nanaimo, in British Columbia, has been a scrappy outpost of the Hudson’s Bay Company, a coal ...
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City Kitchen: A Ragoût to Remember

Is “ragoût” just a five-dollar word for stew, or is there a difference? To me, the French word sounds more ...
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A Good Appetite: This Polenta Stands Alone

Most of the time, polenta is a side dish, a buttery space on which to pile a hunk of braised ...
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Corner Office: Indra Nooyi: ‘I’m Not Here to Tell You What to Eat’

When Indra Nooyi stepped down as chief executive of PepsiCo last year, she was replaced by a man — and ...
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