When the Menu Turns Raw, Your Gut Microbes Know What to Do
Before scientists tested the effects of some dietary changes on the microbiome, they ordered a special menu from a chef-turned-chemist.
By Veronique Greenwood

‘Seared’ Review: For a Pompous Chef, Comeuppance on the Menu
Raúl Esparza faces the realities of the restaurant business in Theresa Rebeck’s energetic but formulaic art-versus-commerce comedy.

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Raul Esparza as a Brooklyn chef who doesn’t take well to compromise in Theresa Rebeck’s play “Seared.”
By Elisabeth Vincentelli

Popeyes Chicken Sandwich Returns, but Will the Hype?
The company poked fun at a competitor in its announcement about the sandwich, which previously proved so popular that it sold out.

Popeyes announced the return of the sandwich in a video that took a jab at rival Chick-fil-A.
By Niraj Chokshi

The Secret Ingredient That Improves Meat Every Time
You may love it. You may hate it. But a smear of mayonnaise before cooking makes beef, pork, chicken and fish better as if by magic. J. Kenji López-Alt explains.

By J. Kenji López-Alt

ONE GOOD MEAL
The Arepas That Transport One Venezuelan Performance Artist Back Home
Migguel Anggelo shares the recipe for a dish he ate growing up on his family’s farm.

Migguel Anggelo at home in Brooklyn Heights. His current show at Joe’s Pub is “LatinXoxo.”
By Nick Marino

Savoring the Taste of Memories in Northern India
An Indian-born chef explores the foods and culture of Himachal Pradesh, where Punjabi and Tibetan flavors meet.

A woman making stuffed roti at the Kalasan Nursery Farm, near the tiny town of Karsog, in Himachal Pradesh, India.
By Romy Gill

The Chocolate Cake That Saved My Vacation

By Dorie Greenspan

A GOOD APPETITE
A Pancake That’s Ready for All the Vegetables in Your Fridge
Pajeon, Korean scallion pancakes packed with vegetables, make for an easy, vegetarian weeknight meal with a kimchi kick.

The chef Sohui Kim’s vegetable pajeon.
By Melissa Clark

THE POUR
Freshness in a Changed Climate: High Altitudes, Old Grapes
In its wineries, Familia Torres, a global producer, fights climate change by lowering emissions; in its vineyards, the company tries to adapt.

Miguel A. Torres, left, and Miguel Torres Maczassek, in their historic cellar. They have made climate change a priority for Familia Torres.
By Eric Asimov