As she finishes her first year as our California restaurant critic, Tejal Rao names the flavors she can’t forget from in and around the city.
NYT > Food
Maple syrup and baking soda make for the lightest, crispiest caramelized popcorn.
The best bottles don’t necessarily meet some objective standard. Instead, they are the ones that you can’t forget, that have meaning and tell stories.
The recipes our readers viewed most on NYT Cooking this year.
Our three critics found their favorites off the beaten path, in New York’s rich mix of the world’s cuisines.
Two Sydney restaurants, and one in Singapore, are using flames and Australian ingredients in ways that feel exciting and new.
Our favorite dishes from the city’s smaller neighborhood restaurants.
A temaki specialist in Greenwich Village pays attention to the little things that impart a sense of luxury even in an inexpensive restaurant.
While distillers around the globe imitate Scotch, Australians are innovating to create something distinctive.
A famous movie heroine once called upon “a flock of sandwiches” to fuel her holiday soiree. You should, too.
Aged nog? It’s just part of a drinks writer’s deep dive into an acquired taste.
Sparkling wines come from all over the world, in many different styles. But what about those made here using the same grapes and method as Champagne?
To celebrate a new chocolate factory, Cipriani has opened a temporary shop with fashion-forward edible gifts.
Melissa Clark’s new recipe is light, super-crisp, very caramel-y — in short, bonkers delicious.
Pan-roasted chicken in cream sauce, Indian-spiced tomato and egg casserole, a swordfish piccata: Make foods to comfort against the cold.
The famous pasta-making women of Bari, Italy, are worried that a crackdown on contraband orecchiette pasta could threaten their way of life.
Saucy and extremely fast, the YouTube celebrity Maangchi’s cheese buldak (fire chicken) needs no introduction: Its cheese pull speaks for itself.
American pigs are raised on a liberal diet of antibiotics, fueling the rise of resistant germs. Danish pork producers are proving there’s a better way.
Susan Spungen’s Christmas gift to us: a collection of modern cookie recipes, each one stunning and sure to impress.
The ceramist Gregg Moore is helping to ensure that absolutely nothing goes to waste at the New York restaurant Blue Hill at Stone Barns.
What to visit, wear and covet this week, from the editors of T Magazine.
Melissa Clark has rounded up 2019’s finest, and naturally brought back four fine recipes for you to make this week.
From experimental aperitivo bars to pizza labs to Michelin-starred bistros, cool Italian establishments are filling the French capital, and Parisians are flocking to them.
After a weak harvest for many potato farmers in the United States and Canada, there were concerns about shortages of the fast food staple. But supplies aren’t likely to run out anytime soon.
Good is too easy. These toasty Earl Grey-flavored teacakes are an astounding delight.
As Frank DeCarlo prepares to leave his NoLIta fixture, Marc Forgione is taking over and vowing to preserve its rustic charm.
A British-born son of publicans, he became a bartender in New York, a saloonkeeper, an author of 18 books and a columnist and commentator.
His menu, most notably the grilled duck breast, made a region of southwest France a required stop for traveling food lovers.
Natural wines from the owners of Colonie in Brooklyn, omakase and kaiseki in Astoria, Queens, and more restaurant news.
A mix of sophisticated flavors and exacting techniques sets these six dessert-focused books apart.
As a teen vaping and health crisis dominates public concerns, the Food and Drug Administration has been without a permanent commissioner since April.
While big-name chefs take up Appalachian cooking, a farm couple are using old seeds and recipes to tell a more complex story and lift up their region.
Facing rain, the 52 Places Traveler skips Danang’s famous beaches in favor of street food and the buzz of a rapidly growing city.
For travelers who first consider dinner reservations and pastry stops when planning a trip, select cookbooks celebrating the cuisine of a city or country can also serve as guidebooks.
Flock Rotisserie Chicken Chips come in three flavors and are hard to resist.
Michael Laiskonis, the former Le Bernardin pastry chef, has come up with some new flavors for Mochidoki.
The cookbook writer Adeena Sussman and the chocolatier Jacques Torres are among the creators of some new challahs at Zaro’s.
The Alsatian tourist board is setting up a Christmas market for several weeks in December.
At Harvard’s Peabody Museum, a new exhibition explores American social history through food.