The MMSphere, a ring of LED lights, casts a red glow over my face. It sits adjacent to my laptop so that as I write, research and procrastinate, I can simultaneously calm a fiery constellation of acne on my left cheek. Red light’s anti-inflammatory and collagen-building effects on the skin are well documented. But this…
Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we’re sharing five things we are eating, wearing, listening to or coveting now. We hope you’ll join us for the ride. (Sign up here, if you haven’t already, and you can reach us at tlist@nytimes.com.) Eat This New York’s Latest…
It was a challenge unlike any other the chef-turned-graduate student had faced: Vayu Maini Rekdal had to create a menu where every ingredient could be eaten either raw or cooked. No pickling was allowed, nor fermented toppings like soy sauce or miso. Nothing could be processed in any way, so things like tofu were out.…
Blood pressure medicines may work better if they are taken at night. Spanish researchers randomized 19,084 men and women with diagnoses of high blood pressure, half to take their medicine at bedtime and the other half when they awoke. Over a six-year follow-up, there were 3,246 coronary events — stroke, heart attack, heart failure, angina…
Here at ELLE, we believe in lofty dreams and the power of a perfect shoe to make you feel unstoppable. So we teamed up with legendary French designer Christian Louboutin to dream up a perfect day, where you look and feel fantastic and everything goes your way. Check out the clip and join the fun.…
Good morning. Alison Roman likes her meatballs crisp, her eggplant, too, and she never puts sauce over them but under, so that she can thrill to the crunch. This week, for the Food section we printed overnight and sent out in vans and sedans to deliver to the vicinity of the front porches, stoops and…
ImageAn oncology unit at Cleveland Clinic. Research projects focusing on actual patients are less likely to get funding than laboratory science.CreditT.J. Kirkpatrick for The New York Times Scientific research ideally is colorblind, with merit the only factor in hiring, publishing or the awarding of research grants. But the reality often falls short. Eight years ago,…
In Copenhagen, the Danish capital that pledges to become the world’s first carbon-neutral city by 2025, a 410-foot tall smoke stack is a cause for celebration and the massive incinerator beneath it the latest tourist attraction. Especially if you bring skis. The Amager Bakke powerplant, designed by the Danish architect Bjarke Ingels, turns local trash…
One morning in June, I opened my email to find an itinerary for a trip — a “transformational journey,” rather — that would begin that very day. I quickly packed a bag and caught a last-minute flight from Berlin, where I live, to Lisbon. By the time I landed, I’d received another email, this one…
In most restaurants in America, the children’s menu is where you’ll find the least nutritious foods: Chicken nuggets, grilled cheese, pizza and French fries are the standard “kid friendly” offerings. But that wasn’t always the case. In the 1920s and ’30s, restaurants offered their youngest patrons their healthiest meals. Back then children’s menus were designed…