‘I’ve Been Dishonored’: French Chef Sues Michelin Guide Over Lost Star
Marc Veyrat is disputing the downgrade of La Maison des Bois, his restaurant in the French Alps, which lost the guide’s maximum three-star rating.
By Aurelien Breeden
Would You Like a Tiny Fish With That?
Anchovies are gaining ground as a tasty and sustainable option.
By Maya Kosoff
When Mac & Cheese and Ketchup Don’t Mix: The Kraft Heinz Merger Falters
The company behind brands like a famous ketchup and Oscar Mayer meats is dealing with slumping sales, shareholder lawsuits, layoffs and questions about its accounting practices.
By Julie Creswell and David Yaffe-Bellany
Dean & DeLuca Closes Its Midtown Store
As the company falters, only its flagship shop in SoHo remains open in New York.
By Amelia Nierenberg
Is the New Meat Any Better Than the Old Meat?
The Impossible Whopper and other plant-based burgers are a hit. But are they an improvement for you and the planet?
By Alina Tugend
Where’s the Waste? A ‘Circular’ Food Economy Could Combat Climate Change
An ice company’s wastewater can feed a produce garden. Spent grain from a brewery goes to compost. Local, shared, recycled. Welcome to the future of food.
By Eduardo Garcia
You Might Not Want to Eat Bugs. But Would You Eat Meat That Ate Bugs?
Companies across the globe are banking on it.
By Eduardo Garcia
What Omnivores Get Wrong About Vegetarian Cooking
When you (or your kid, partner or roommate) goes vegetarian, you’ll need to change up your weeknight cooking strategies.
Smoked paprika and tomato paste give deep, round flavor to a vegetarian dinner of spiced eggplant and pearl couscous.
By Julia Moskin
The Vegetarian Recipes You’ve Got to Make (Plus Something for the Meat-Eaters, Too)
Our cheesy white bean-tomato bake, seared eggplant with pearl couscous, pasta with mushrooms and, naturally, The Stew.
By Emily Weinstein
Weeknight Dinner Around the World
We asked 18 families to show us what they have for dinner on a typical weeknight.
By SARA BONISTEEL, KIM GOUGENHEIM and LISA DALSIMER
Junk Food at Monticello? Alice Waters Helps Lead a Revolution
Spurred by the pioneering chef, the cafe at Jefferson’s estate has reconnected with his agrarian ideals.
By JANE BLACK
How to Boil the Perfect Egg
In his first column for The Times, J. Kenji López-Alt tests his way to the best egg: perfectly peelable and tender throughout.
To determine the best method for cooking boiled eggs, J. Kenji López-Alt orchestrated a double-blind experiment at his restaurant, Wursthall, in San Mateo, Calif.
By J. Kenji López-Alt
If you keep them on hand in the refrigerator, you’re never far away from a meal.
By J. Kenji López-Alt
Do They Give Out Pulitzers for Chicken Recipes?
Because this tangy sheet-pan number from Alison Roman could be a contender.
Weeknight cooking doesn’t mean lazier; it means smarter.
By Alison Roman
A Love Letter to Canned Food
Ingredients like canned artichokes, pumpkin, chickpeas and coconut milk can turn a weeknight meal into a semi-homemade form of art.
By Melissa Clark
Tonight’s chicken ragù with fennel can fill tomorrow’s hand pies.
By Kim Severson
27 Amazing Slow Cooker Recipes
Chipotle-honey chicken tacos, white bean-Parmesan soup and more recipes.
THE POUR
20 Under $20: Minimal Effort, Maximum Pleasure
On those nights when you just need to flop, find a wine that’s alive, interesting, easy to enjoy and moderately priced. It is the reward you deserve.
By Eric Asimov
The Future of Wine: Very, Very Dry
Scientists are testing techniques for growing vines in a hot, parched future.
By Amy Yee
Carl Ruiz, Celebrity Chef and Restaurateur, Dies at 44
He made frequent appearances on the Food Network as a competitive chef and celebrity judge.
By Mariel Padilla