Fast Food Forever: How McHaters Lost the Culture War
“Super Size Me” helped lead a backlash against McDonald’s. Twenty years on, the industry is bigger than ever.
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“Super Size Me” helped lead a backlash against McDonald’s. Twenty years on, the industry is bigger than ever.
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Different styles of Chicago’s storied pie abound, but the original is a revelation — and one worth making at home.
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Beaujolais, and its prices, are not what they used to be. Instead of bemoaning what has been lost, the wines today ought to be celebrated.
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Once little more than a lively garnish for pizzas, the sweet-and-spicy condiment has squeezed its way into ice creams, fast-casual bowls and espresso martinis.
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Another Sriracha Shortage May Be on the Horizon. What Happened?
Huy Fong Foods, the producer of the most popular variety of Sriracha sauce, has faced several supply glitches over the years.
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I Didn’t Truly Know My Mother Until I Cooked With Her
To connect with a parent who awes (and occasionally intimidates) everyone around her, the Times reporter Priya Krishna spends time with her in the kitchen.
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These Are Your New Breakfast Favorites
Variations have been around since bread was invented, but these new takes on French toast show it off simply and stunningly.
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Sweetgreen Is Introducing Steak. What About Its Climate Goals?
The fast-casual chain aims to be climate neutral by 2027, but beef is a big contributor to climate change.
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A Chinese Restaurant Is Winning the Kendrick Lamar-Drake Beef
New Ho King, open since 1976 in Toronto, has become an unlikely pop-culture battleground after being featured in songs from both rappers.
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For Edible Bug Fans, Cicadas Are Noisy Lobsters of the Trees
This year’s emergence presents an opportunity to cook up the trillion cicadas from two regional broods.
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What Is ‘Queer Food’? A Conference Explores (and Tastes) Some Answers.
At Boston University, scholars, students and writers gathered to share thoughts on the role of gender and sexuality in the food space. Snacks were plentiful.
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Lavender Is the Springtime Answer to Pumpkin Spice
Coffee shops, restaurants, retailers and bars are capitalizing on demand for the herby, purple flower with lattes, cocktails and chocolates.
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Tadhana Showcases Filipino Cuisine With a 16-Course Tasting Menu
Inday serves fast-casual Indian American fare, Summer at the Rink Rock Center provides al fresco dining and more restaurant news.
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Artichoke Carbonara, Slow-Roasted Salmon With Salsa Verde
Simply stunning dinners for a springtime Sunday.
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How I’m processing — and cooking for — the first Mother’s Day without my mom.
By Melissa Clark
With over 6,000 ratings and plenty of rave reviews: “All I can tell you is that I can’t wait to cook it again.”
By Sam Sifton
You don’t have to wait hours for a seat when there are similarly excellent restaurants throughout the city.
By Nikita Richardson
Whole dried chiles, crushed chile flakes and spicy pastes get to work in chilaquiles, arrabbiata sauce and gochujang-glazed eggplant.
By Tanya Sichynsky
Do it for the sandwiches.
By Mia Leimkuhler
The long history of — and current appetite for — trompe l’oeil sweets.
By Alexa Brazilian and Mari Maeda and Yuji Oboshi
What to cook with the kids: shahi toast, salmon onigiri and the garlic-ginger chicken that was a Krishna family secret.
By Mia Leimkuhler
Huevos rancheros, coffee cake and more reader-favorite recipes for Mother’s Day. (Which, by the way, is this Sunday.)
By Mia Leimkuhler
Bartenders are shrinking their pours with variety and festivity in mind.
By Becky Cooper
This week’s round of fast, easy dinners leans into cravings.
By Mia Leimkuhler
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