Robert M. Parker Jr., who dominated wine criticism in the United States for roughly 30 years after his enthusiastic embrace of the 1982 Bordeaux vintage, formally announced his retirement last month after quietly withdrawing from writing a few years ago. The post-Parker era actually began a decade ago, as more critical voices and points of…
Farmers and plant breeders are in a race against time. The world population is growing rapidly, requiring ever more food, but the amount of cultivable land is limited. Warmer temperatures have extended growth seasons in some areas — and brought drought and pests to others. “We face a grand challenge in terms of feeding the…
I think more people should be cooking fish at home, and that is a hill I am willing to die on. It cooks quickly, it takes kindly to most flavor profiles, and under the right circumstances (and with the right recipes) it can be prepared without an avalanche of anxiety. Surely you must be looking…
Checking out new, delicious recipes your family will love is fun. Less fun is discussing safety precautions while cooking. But when you’re going to be cooking — especially for other people — you want to ensure that you’re following the best safety standards to keep everyone healthy. In this guide, we’ll go over food prep…
On Wednesday night I texted my husband to ask him to pick up good bread on the way home — except I capitalized it, Good Bread, as if it were the name of a member of our family. And in a way, it is a member of our family, ever-present in our home and loved…
Cold roast chicken is a craving that won’t go away. Not that I’d want it to. I’ve loved it ever since I was a small boy (I’m a certified big boy now). Yesterday’s chicken, snatched from its Tupperware hide-out, straight from the refrigerator, sprinkled with a little salt and pepper, paper napkin on the side.…
I once asked a famous chef what his favorite food was, expecting an answer along the lines of caviar or foie gras or sea snail broth sipped from a shell. He said fried cheese. The wisdom of his words was profound. Because no matter the incarnation — whether mozzarella sticks, cheese curds or those thin…
From an athletic point of view, the stakes on Thursday night were clear. It was Game 6 of the N.B.A. Finals, and the Toronto Raptors had their second chance in four days to clinch the franchise’s first title. But there were greasier implications. In what has become something of a ritual, McDonald’s locations across Ontario…
Researchers exploring an archaeological site in Austria have found three pieces of 3,000-year-old charred bread that look suspiciously like the remains of little bagels. They are not complete rings — only parts of what were once ring-shaped pieces of dough. They were made from finely ground flour, but the scientists are not ready to claim…
Jocón, a Guatemalan stew, can be so green you’d imagine it had its own Pantone color. As with many Central American stews with Mayan origins, called recados, its body is thickened with ground seeds. When freshly made, it feels almost frothy. At Ix in Prospect Lefferts Gardens, Brooklyn, the broth varies in color, but always…