From the whimsical skylights that protrude like reptilian eyes from its new underground art museum to the undulating walls of a new library, Helsinki’s latest attractions are resolutely cutting-edge. So it came as something of a relief, on a recent trip to the Finnish capital, to spot a homely pastry in bakery windows throughout the…
Image What do these ads featuring Joe Camel, Kool-Aid Man and the maniacal mascot for Hawaiian Punch have in common? All three were created by Big Tobacco in the decades when cigarette makers, seeking to diversify their holdings, acquired some of America’s iconic beverage brands. They used their expertise in artificial flavor, coloring and marketing…
Thousands of years ago, some of our ancestors left behind the hunter-gatherer lifestyle and started to settle down. They grew vegetables and grains for stews or porridge, kept cows for milk and turned it into cheese, and shaped clay into storage pots. Had they not done those things, would we speak the languages and make…
The Australia Letter is a weekly newsletter from our Australia bureau. Sign up to get it by email. ___ When you’re lucky enough to get a visit from Sam Sifton, The New York Times’s food editor, you eat. And when you eat with Sam, you learn and you gorge. This week, we did oodles of…
LOS PARGOS, Costa Rica — Impassable in spots during much of the rainy season, the dirt road to this village on the northern Pacific Coast of Costa Rica is a rutted, dust-spewing monster during the dry months. It is, as a friend once said, a “bone-jarring skunk of a road.” Until recently, visitors willing to…
HOBART, Tasmania — There’s a special kind of easygoing pleasure in eating your way through Tasmania’s capital city these days, a sense that this is the exact right place and the exact right time for maximum 2019 deliciousness. The ingredients that create that impression are numerous. Hobart’s compact size makes it manageable and walkable, while…
The great black moon of the grill pan is silent, for now. One sits at the center of every table at Doraon 1.5 Dak Galbi, a small Korean restaurant a few blocks from the Broadway Long Island Rail Road stop in Flushing, Queens. Each pan is deep enough that none of the coming bounty will…
Doraon 1.5 Dak Galbi in Flushing, Queens, specializes in dak galbi, a spicy chicken stir-fry cooked on a pan set at the center of your table. (In South Korea, dak galbi restaurants have been known to hand out aprons before a meal, to protect their customers’ clothing.)
Wines made from the aglianico grape were virtually unknown to much of the world just 25 years ago. They have made great progress since. Now they are merely unappreciated. That may sound like faint headway for a red wine with structure, lively acidity and the ability to age and evolve. Perhaps it is worth trying…
“U guys I had this awesome thing for dinner,” my little sister texts our family. “ICE CREAM HEHE.” After 20 years of dealing with an eating disorder, recovered-me has a response and sick-me has a response, but neither seems right. My siblings, my mom and I chat all day in our “Fam” text thread. Morning…