The question is often whispered, the questioners sheepish. But increasingly, parents at the Central Park playground where Dr. Elizabeth A. Comen takes her young children have been asking her: “Do you vaccinate your kids?” Dr. Comen, an oncologist who has treated patients for cancers related to the human papillomavirus that a vaccine can now prevent,…
Last night’s Oktoberfest party went late, and your brain now feels as fragile as antique pottery on a bumpy flight. So you reach for an “anti-hangover” supplement and grumble about how sick you feel. On Monday, a German court, ruling on claims made by a company that sells such supplements, defined a hangover like that…
[Like the Science Times page on Facebook. | Sign up for the Science Times newsletter.] In the urgent struggle to stop the Ebola epidemic in the Democratic Republic of Congo, doctors are rolling out powerful vaccines and lifesaving antiviral drugs, but the year-old outbreak, mired in violence among warring militias, is now caught between expert…
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Home cooks should know that about the best way to improve almost any savory dish, and many sweet ones, too, is to add acid — even just a smidgen from citrus or vinegar. These days balsamic (good, bad and indifferent) usually gets the nod, but in my pantry the workhorse when I want acidity tempered…
Bobby Flay, the popular chef, restaurateur and television personality, calls his latest book, “Bobby at Home,” his most meaningful because it covers the dishes he likes to cook and serve in his New York apartment and his house in the Hamptons. It offers a solid repertory for mostly casual home cooking any time, if you…
It was 25 years ago that Mark Isreal first began frying doughnuts on the Lower East Side at his Doughnut Plant. And he has spent that last six of those years, in between opening new outlets, trying to perfect a sourdough doughnut. “It has been a real challenge,” he said, “but I wanted to do…
Shiza Shahid — a founder of the Malala Fund, which supports education for girls — is also a co-founder of Our Place, a direct-to-consumer online start-up. Our Place now sells the Always Pan, a deep (2.6 quart) sauté pan, designed to be used for any cuisine. It’s cast aluminum for conductivity, and has a ceramic…
Do you care how fresh your rice is? The Rice Factory does. The company, with outlets in Singapore, Taiwan and Hawaii, has opened a trim shop in Scarsdale, N.Y. Their rices, nine kinds from various Japanese prefectures, are imported fresh and unpolished, and are kept in temperature-controlled conditions. They are polished at the store and…
An 8-inch chef’s knife, a couple of paring knives and a bread knife have long been the basic wardrobe for everyday and special-occasion cooking. But several years ago I added a nakiri, the Japanese rectangular-blade knife designed for cutting vegetables. I have found many other uses for it. Nakiris have become widely available now, in…