Last week, the Food section of The New York Times published an article on a topic described by one reader in the comments as “the most divisive and inflammatory topics to be found in modern America” — pizza. Our reporter Brett Anderson traversed the country examining how pizza has evolved across the United States, and…
When I was maybe ten years old, I asked my dad what it felt like to be a grown up. He considered it, and then said something to the effect of, “You feel the same inside, you’re just taller.” It both relieved and disturbed me at the time, and still does now that I understand…
A neon green soccer kit floating up the subway stairs. A neon green traffic cone tumbled over the curb. A neon green frozen mojito at the Commodore in Williamsburg. Everywhere I look, I can’t help but see “Brat,” Charli XCX’s sixth album, released last month, with its low-res, slime-colored cover art. If last summer was…
Happy Fourth of July! I’ll keep today’s newsletter short, because you have a barbecue (or the beach or a pool or a quiet spot in the shade with a book and a cold beverage) to get to. Aren’t these chocolate-peanut butter swirl cookies pretty? I first clocked them on our Instagram and was delighted (relieved)…
This article discusses scenes from the beginning through the end of FX’s “The Bear” Season 3, now available in full on Hulu. When Season 3 of “The Bear” dropped last week, fans and food-world insiders got yet another chance to play restaurant-culture bingo. The incessant precision-snipping of green tape for the labeling of peas shelled…
I never was a Girl Scout, so I came late to s’mores. I was already a teenager when I squished my first blackened marshmallow between graham crackers and chocolate after awkwardly thrusting a skewer amid the glowing embers Since no one had schooled me in the finer points of smelting a s’more, like rotating the…
In its third season, “The Bear,” a television show known for its dedicated hyperrealism, did not disappoint fans looking for real-world culinary references. As Carmy (Jeremy Allen White), Sydney (Ayo Edebiri) and their team of former sandwich professionals hustled for a Michelin star or two at their newly opened fine-dining spot, Easter eggs dotted the…
We’ve had pizza on the brain here at The New York Times food section, ever since Brett Anderson published his excellent, deep dive into the culture of American pizza-making, along with our list of 22 of the best pizzas in the country. What are your favorites? Making pizza at home might be a tall order…
Is red wine good for your heart? Are ultraprocessed foods really that bad for you? We have answers to these questions and more.
Take a handful of tears. This is not an attempt at poetry: They are, in fact, called tears, these tiny, translucent fragments of resin, glittering like sugar and giving off the scent of high, sweet pine. The fragrance is the flavor. They come from inside a mastic tree, an evergreen cousin to the pistachio, that…