HUNTER VALLEY, Australia — The hills are lush and green, the grapes plump and ripe. But one bite of this famed valley’s most prized product reveals a winemaker’s worst nightmare. “It’s like licking an ashtray,” said Iain Riggs, a vintner here. “It’s really rank and bitter.” The bush fires that raged for eight months in…
When astronauts head for Mars, perhaps sometime in the 2030s, there is a good chance that they will be growing their own vegetables to eat along the way. In research published on Friday, researchers are reporting that lettuce grown in space is safe to eat and as nutritious as that grown on Earth. “This was…
At Rice & Miso in Boerum Hill, Brooklyn, the most distinctive Japanese rice ball filling is a savory paste made from miso, garlic and onion that tastes electric, like a current rippling across your tongue. When the grip of salt subsides, the flavor takes a different shape: a fruity, almost floral, sweetness that reminded me…
Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we’re sharing things we’re eating, wearing, listening to or coveting now. Sign up here to find us in your inbox every Wednesday. You can always reach us at tlist@nytimes.com. Eat This For Californians, Extremely Delightful Turkish Delights ImageCredit…Courtesy of Rose…
SAN FRANCISCO — DoorDash, the leading food delivery app in the United States, has its fans. Hungry people. Busy people. Lazy people. It also has its share of enemies: Regulators who have poked holes in the start-up’s pricing and employment practices. Drivers who sued over their tips. Restaurateurs who complained DoorDash delivered their food without…
In our series My Detox, T asks creative people to share the homemade recipes they count on to cleanse and refresh. “Lemon and ginger will take you where you want to go,” says the New York-based designer, author and wellness entrepreneur Norma Kamali, referring to the simple tonic — made by steeping sliced lemon and…
Freddy Schwenk woke up at 2 on Tuesday morning to a barrage of texts and calls: people asking if he was safe, people asking if he knew what had happened. And then photographs of Geist, a bar and restaurant in Nashville’s Germantown neighborhood where he is the managing partner. The photos showed that two exterior…
Good morning. J. Kenji López-Alt has a fascinating story on the cover of The Times’s food section this week, a look back at his two-and-a-half years of experimentation with cooking plant-based protein mixes designed to taste, look and feel like ground meat. Vegan meat, he calls this stuff, made mostly by two companies, Impossible Foods…
HONG KONG — The streets of this city, usually teeming with people, are practically empty, and no one knows when Hong Kong might recover from the coronavirus outbreak that has crippled the economy and devastated tourism. But Lindsay Jang, a Canadian restaurateur, said she is prepared to ride it out. Nine years ago, Ms. Jang…
The plastic sign, about 10 feet long with A-R-B-Y-’S spelled vertically, lay on its side by a ladder and some construction tools. “Do you want it?” Sohui Kim, the chef and an owner of the Brooklyn restaurants the Good Fork and Insa, asked a visitor. “You can have it.” That made it official: Gage &…