Eitan Bernath, a 19-year-old TikTok star with more than 1.6 million followers, began posting cooking content to the platform in 2019. Like many Generation Z TikTok chefs, he taught himself to cook by watching YouTube and the Food Network. He would share the things he made to Instagram, but never gained much traction. Within 24…
This obituary is part of a series about people who have died in the coronavirus pandemic. Read about others here. When Shirley Kost and her husband moved from Chicago to North Texas in 1979, they transferred their baseball devotion from the Cubs to the Texas Rangers, attending home games and regularly traveling to the team’s…
We meet Adams Maihota outside his house in the dead of night. A crab hunter, he wears white plastic sandals, board shorts, a tank top and a cummerbund to hold lengths of twine. He picks a sprig of wild mint and tucks it behind his ear for good luck. The photographer Eric Guth and I…
This article is part of Owning the Future, a series on how small businesses across the country have been effected by the pandemic. The Covid pandemic hit California hard. It has seen well over 3.5 million cases and over 60,000 deaths. Scores of businesses have closed. But for Ana Jimenez the owner of Tacos El…
How many doughs can serve as a base for pillowy cinnamon buns in one moment, and not-too-sweet hamburger buns the next? A relative of Hokkaido milk bread and French brioche, this enriched bread has unparalleled versatility. It also defies categorization: Its silky, delicate, lightly sweet crumb has as much in common with pastry as it…
I’ve seen a few articles now about the awkward social transition many of us face as more people are vaccinated, and our emergence into a world where we will once again wear shoes and interact with strangers and maybe even attend a party. (Maybe.) My own version of this arrived when friends came over to…
One of the beautiful things about sausages is that, as long as they contain enough fat to crisp up in all the right places, you can fill them with almost anything. In the United States, pork predominates, though turkey, chicken, tofu and vegan versions are gaining ground, available in some form at supermarkets across the…
Parties and get-togethers might look more normal this summer, but we can’t say the same for the drinks cooler. Breweries and beverage companies have invented new summertime drinking options that move beyond the standard lager, canned cocktail or hard seltzer. These warm-weather drinks blur categories, running the spectrum from hops-infused sparkling water to boozy beer…
In New York, where lawmakers are considering a bill to make to-go cocktails permanent, a rivalry has emerged between liquor stores and restaurants. Stefan Kalogridis, the president of the New York State Liquor Store Association, has said his organization supports the change, but only if restaurants are restricted from selling bottles of alcohol. Across the…
As with pilsner, craft brewers take liberties with the style. I’ve seen raspberry Kölsch, honey Kölsch, kiwi Kölsch, but though I know many American brewers make true Kölsch-style beers, I don’t often see them. It may be that some American brewers refrain from using the name Kölsch, respecting it as a geographical appellation, which makes…