“When we first started coming up with this idea of portioned, chewable nutrition, we were like, ‘Oh it should be a cube,’” said Bryan Crowley, the chief executive of Soylent. They tried it. Turns out, he said, “Cubes are really difficult to do.” So Soylent — the contrarian food replacement company that made its name…
If you’re going to eat a pastel de nata, you’d better eat it warm. That’s what Joey Batista, or Bats for short, will tell you at his blink-and-you’ll-miss-it cafe on the Lower East Side. He may also tell you that a pastel de nata is the love child of a crème brûlée and a croissant.…
What kind of wines can you buy for $12? More important, what kind of values will you find? The relationship between price and quality is neither exact nor easy to define. But the lower the price and the higher the quality, the greater the wine value. Though it seems simple, this equation is contorted by…
Image Wendy MacNaughton is a graphic journalist based in San Francisco. You can find her via website and Instagram.
On New Year’s Eve, as people around the world celebrated with a kiss or a glass of champagne, some partygoers in Nairobi celebrated a different way: with 12 grapes, one for each month of the year, as the clock ticked down to midnight. This Mexican tradition, which dates back to the Spanish colonial period and…
In this series for T, the author Reggie Nadelson revisits New York institutions that have defined cool for decades, from time-honored restaurants to unsung dives. With the new Di Palo osteria getting ready to open, there was excitement on Mott Street last week. This is a 21st-century addition to Di Palo’s 109-year-old Italian food shop…
Good morning. I’m just back from the Florida Keys, north of Key Largo, white sand beneath green water pouring on the tide. I was on some kind of Travis McGee trip down there, a knight-errant out in the mangrove wilderness, trying to figure out my relationship to society and all its trappings, to credit cards…
[For more stories about the experiences and costs of war, sign up for the weekly At War newsletter.] My husband, Mark, looked at me, confused. “You used to like this stuff?” he asked as he choked back a laugh and dipped his brown plastic spoon into his mushy shredded barbecue beef. “You have to mix…
In Hong Kong in the 1980s, when expensive Cognac was all the rage, legend has it that some smart cook at the Spring Moon restaurant in the Peninsula Hotel on Kowloon got it into his head to name the funky new condiment he’d come up with after the status mark on a bottle of Rémy…
Headliner Marky’s Caviar This Florida company has set up shop in New York. Its gilded new boutique and restaurant offers more than a dozen fish-roe products, mostly farm-raised but a few wild, like American hackleback. Russian osetra from sturgeon broodstock raised in Israel is the top of the line. In addition to caviar, there are…