The humble lentil is a quick-cooking kitchen powerhouse.Armando Rafael for The New York Times. Food Stylist: Simon Andrews.By Ali Slagle ...

Two years before a deadly listeria outbreak, U.S. inspectors warned that conditions at a Boar’s Head plant posed an “imminent ...

Many adjectives have been attached to martinis over the years. Bartenders have plied drinkers with dirty martinis and filthy martinis, ...

A new study may offer the biggest clues yet ...

Here’s what the evidence suggests can work ...

There’s no one-size-fits-all approach, but certain dietary patterns are more associated with longer lives than others ...

Concerns about their risks have been swirling for years. Here’s what the science suggests ...

A growing number of parents are skipping spoon-feeding their babies and trying “baby-led weaning” instead ...

One woman’s death reveals the myriad ways in which social and economic factors endanger pregnant women in the United States ...

In the final installment of her YouTube series, Sohla El-Waylly helps demystify how to prepare three types of beef: ground, ...

New requirements for the city’s outdoor dining program are being met with concern by restaurant owners ...

These bottles, from small producers, often cost a little more than their European counterparts, but they are superb with singular ...

Shuttling dishes and ingredients from fridge to freezer and back again can be totally fine, as long as you follow ...

Household names like Tom Hanks, Rudy Giuliani and the Weeknd are betting big on brew. Here’s what we thought of ...

A pair of scuba divers were dramatically rescued from the Gulf of Mexico. They knew what their first stop after ...

This simple, colorful salad from Melissa Clark features a mix of salted tomatoes, juicy watermelon and crisp anchovy bread crumbs ...

Yemenat, in Bay Ridge, Brooklyn, offers Yemeni delights rarely found in New York City ...

It’s arguably the most important part of enjoying steak, but it can be hard to do if you don’t know ...

Understanding why they’re so easy to overeat might be key to making them less harmful, some researchers say ...

You won’t even need to leave your yard with this menu, book-ended with escalivada, a traditional Catalan vegetable dish, and ...

Bone loss is a natural part of getting older, but prioritizing certain foods can help slow the process down ...

A thesis (and potentially unpopular opinion): Pasta salad is at its best when the salad element is kept at arm’s ...

Good morning. It would be nice to cook a project recipe this weekend, to spend Saturday tending to a brisket ...

They have more than 200 years of combined kimchi experience, but ask any one of South Korea’s most esteemed kimchi ...

Update: On Wednesday, the sheriff’s office in Benton County, Ore., said that Ms. Pomeroy’s body had been recovered from the ...

I do not consider myself a wild child or a rule breaker. I use the left lane only for passing, ...

Early this year, I went for my first physical in longer than I’d care to admit. At the time, I ...

Health concerns have been mounting for decades. Here’s what the research suggests ...

As The New York Times’s restaurant critic for the last dozen years, Pete Wells has reported from the dining-room trenches ...

We asked nutrition experts if the purported health benefits of tracking macronutrients match up with the science ...

A wing of the Eiffel Tower has been cleared out to make way for a brand-new restaurant called Gustave 24 ...

Tinned fish in pasta can be shy. Anchovies, for example, are often dissolved in oil for a midnight pasta, camouflaged ...

Le Veau d’Or, an Upper East Side restaurant that dates from 1937 and has been closed for five years, reopens ...

Until Season 3 of “The Bear,” only viewers who understood restaurant hospitality at its highest levels could spot the Will ...

When they were young, the jewelry and accessories designer Rolly Robínson moved with their family to the tree-dense outskirts of ...

Experts explain what fiber supplements can and can’t do for your health ...

Last May, Hannah Pham hosted her mother and her mother’s three sisters in Los Angeles, where she was working with ...

I look forward to the first zucchini of the season almost as much spring’s first asparagus. Taut, crunchy and with ...

As a child, Rebecca Illing would spend vacations with her parents and brother, Alex, at Paço da Glória, a gothic ...

VideoCreditCredit...When it comes to cocktails, we’re living in a golden age of the garnish: At many bars, a martini is ...

Every year is an Olympics year in Lausanne, Switzerland, a city of stone buildings, tile roofs and historic church squares ...

Good morning. There’s a road near where I stay that’s lined with orchards, and when the peaches get ripe there ...

There are lots of small, quotidian things that make me feel like a pulled-together person. Finishing a book. Making dentist ...

Good morning. There’s a spot way up in the back of the bay where the shore splits into a creek ...

Last week, the Food section of The New York Times published an article on a topic described by one reader ...

When I was maybe ten years old, I asked my dad what it felt like to be a grown up ...

A neon green soccer kit floating up the subway stairs. A neon green traffic cone tumbled over the curb. A ...

Happy Fourth of July! I’ll keep today’s newsletter short, because you have a barbecue (or the beach or a pool ...

This article discusses scenes from the beginning through the end of FX’s “The Bear” Season 3, now available in full ...

I never was a Girl Scout, so I came late to s’mores. I was already a teenager when I squished ...

In its third season, “The Bear,” a television show known for its dedicated hyperrealism, did not disappoint fans looking for ...

We’ve had pizza on the brain here at The New York Times food section, ever since Brett Anderson published his ...

Is red wine good for your heart? Are ultraprocessed foods really that bad for you? We have answers to these ...

Take a handful of tears. This is not an attempt at poetry: They are, in fact, called tears, these tiny, ...

Day to day, Julie Goldberg eats in a manner that could be described as “exceedingly normal.” She finishes her salad ...

For a long time, I thought of Lior Lev Sercarz as the chef who got away.After moving to New York ...

OpeningKappo Sono“Elevated” has become the word of choice lately to describe restaurants. But for a truly elevated kaiseki experience, take ...

The older I get, the more I love the Fourth of July. (This might be because, as a kid, I ...

Every summer I seize on one ingredient early on, my culinary song of the summer. As of now, watermelon is ...

In the dimly lit dining room of Caesar’s, just south of the U.S.-Mexico border, Efraín Montoya stood beside a table ...

Let us now praise the lettuce wrap! Depending on what you fold inside, the frilly green leaves can make hand ...

In 2022, organics accounted for 15 percent of all fruit and vegetable sales in the United States despite being far ...

Watermelon is the fruit of summer. In the United States, it’s more popular than cantaloupe, honeydew and all other melons ...

Freeze a hot dog until it’s solid. That’s the first step to cooking one, according to a video published last ...

Good morning. There’s a famous New York City dream where you discover an extra room in your apartment and it ...

My wonderful colleague Margaux Laskey described this Atlantic Beach pie to me as “excellent for a beach rental,” and my ...

Pasta — that pantry workhorse, a staple of easy weeknight meals — can take on just about any ingredient thrown ...

Good morning. When there are snapper bluefish running in the bays nearby, I like to catch a couple and break ...

Merry heat wave! I’m back filling in and I’ll be writing more of this newsletter, alternating with our beloved Nikita ...

Merry heat wave! I’m back filling in and I’ll be writing more of this newsletter, alternating with our beloved Nikita ...

Merry heat wave! I’m back filling in and I’ll be writing more of this newsletter, alternating with our beloved Nikita ...

Merry heat wave! I’m back filling in and I’ll be writing more of this newsletter, alternating with our beloved Nikita ...

To the person who first wrote H.A.G.S. in my yearbook a lifetime ago: Thanks a lot. I’ve taken that mandate ...

To the person who first wrote H.A.G.S. in my yearbook a lifetime ago: Thanks a lot. I’ve taken that mandate ...

To the person who first wrote H.A.G.S. in my yearbook a lifetime ago: Thanks a lot. I’ve taken that mandate ...

To the person who first wrote H.A.G.S. in my yearbook a lifetime ago: Thanks a lot. I’ve taken that mandate ...

We’re on a high with cooking at my house. Pretty much everything we’re eating is from one farmers’ market or ...

I usually start these newsletters with a personal anecdote or some deeply insightful cooking observation (just go with me here), ...

I usually start these newsletters with a personal anecdote or some deeply insightful cooking observation (just go with me here), ...

I usually start these newsletters with a personal anecdote or some deeply insightful cooking observation (just go with me here), ...

I usually start these newsletters with a personal anecdote or some deeply insightful cooking observation (just go with me here), ...

This week, Brett Anderson looked deep into America’s emergence as a pizza capital, and the New York Times Food staff ...

I’ve long hoarded the fat from every strip of bacon, every duck breast or leg I cook, decanting the drippings ...

Hello! Mia again, filling in for Melissa Clark today. She’ll be back with us next week.When I moved into my ...

OpeningKraamA sleek white, gold and blue room (kraam means indigo) is the setting for a vibrant, distinctive Thai menu.Instead of ...

During the Lunar New Year of 1988, Selena Wong wanted to create a special dessert for her family in Kingston, ...

It’s time for our annual reminder that gazpacho is the queen of summer cooking, a coolly satisfying remedy for intense, ...

Pizza in America has never been better. The wood-fire Neapolitan pizzerias that took off in the early 2000s, and have ...

Around the globe, much of the wine world is feeling besieged and stigmatized.Sales are down, way down for some. New ...

Marisol Doyle wasn’t bothered by the frozen dough and canned mushrooms common in the pizzas she ate as a kid ...

Last week we published a project we’ve been working on for quite a while: a list of 57 sandwiches that ...

For the 33 million Americans managing any of the most common nine food allergies — including milk, eggs, nuts, wheat, ...

The first time I heard a stranger say “corner” outside a kitchen, I was taken by surprise, but pretty soon, ...

The first time I heard a stranger say “corner” outside a kitchen, I was taken by surprise, but pretty soon, ...

The first time I heard a stranger say “corner” outside a kitchen, I was taken by surprise, but pretty soon, ...

Hello! Mia here, filling in for Melissa Clark today. How are you? I’m … tired. Maybe it’s the heat, maybe ...

Hello! Mia here, filling in for Melissa Clark today. How are you? I’m … tired. Maybe it’s the heat, maybe ...

Hello! Mia here, filling in for Melissa Clark today. How are you? I’m … tired. Maybe it’s the heat, maybe ...

The White Clam Pizza at Frank Pepe Pizzeria Napoletana in New Haven, Conn., is a revelation. The crust, kissed by ...

The White Clam Pizza at Frank Pepe Pizzeria Napoletana in New Haven, Conn., is a revelation. The crust, kissed by ...