Nobody can slice and dice a food topic, with vibrant photos along the way, like Nathan Myhrvold and his team at Modernist Cuisine. They have now tackled pizza. Are you ready for more than 1,000 recipes? They’re in the three massive volumes, plus a kitchen primer, covering history, science, equipment, recipes, trivia, technical details, ingredients,…
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Here’s a cunning little gift that gives back. Maggie Tang, Alaina Chou and Amy Yang, students at the University of Pennsylvania, have created a deck of cards with food illustrations from 52 New York restaurants. The selection includes Adda, Carbone, Don Angie, Katz’s Deli, Crown Shy, Olmsted and Via Carota. The project is supported by…
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These chocolates are the treat of the two Jacques. To benefit the Jacques Pépin Foundation, the chocolatier Jacques Torres has created bonbons draped in dark chocolate with a ganache filling spiked generously with Woodford Reserve bourbon, a favorite of Mr. Torres and a supporter of the foundation. The sale of each box of 12 includes…
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Yes, it’s no longer summer grilling season. But how about tailgating or lighting the grill in the glow of early autumn with a new fuel? Agricycle, a company that repurposes agricultural waste, has introduced Tropicoal Ignition, effective charcoal briquettes for grilling that are made by smallholder farmers and women- and youth-led cooperatives throughout Africa from…
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Gin knows no boundaries. From its beginnings centuries ago, it has become a worldwide spirit distinguished by the presence of juniper. A new entry in the category — now riding a wave of popularity — is from Hanoi, Vietnam, with two gins bearing the Song Cai label. Each displays a different flavor profile; both are…
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A truck barrels through a blizzard down a road made of ice. The road is so far north in Canada that at 10 p.m. the sun still illuminates the landscape, which is empty except for a few trees clinging to snow-covered hills. The trucker catches up to a figure riding a bicycle. It’s a young…
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For the first hour or so, the water was relatively calm. After departing from the small fishing village of Stein on the Isle of Skye, we sped through a strait known as the Little Minch toward the main band of the Outer Hebrides, the thick curl of rocky skerries that hovers like an apostrophe over…
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All Tanisha Johnson wanted was for the pain to go away. Doctors had offered little hope for her intractable migraines. But at Beth Israel Medical Center in New York, Ricardo Cruciani, who had a reputation as a brilliant pain physician, was warm and charming and prescribed powerful opioids, Ms. Johnson recalled in an interview. When…
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The chiltepin is a tiny, powerfully spicy chile that’s the genetic grandparent of nearly every chile varietal cultivated in the United States. It’s a living emblem of how Indigenous ingredients formed the bedrock of American foodways. But the history of the chiltepin — and that of the Indigenous people in the Southwest who grow it…
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Dan Mehan, president of the Missouri Chamber of Commerce and Industry, a pro-business group in a state where vaccination rates lag nationally, is providing companies a “vaccination encouragement” tip sheet and awarding them bronze, silver or gold-level certificates, based on percentage of vaccinated employees. Employers can then flaunt their status to encourage customer traffic. “We…
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