Fire Blight Spreads Northward, Threatening Apple Orchards

Growers in northern states are combating virulent outbreaks of a disease as seasons grow warmer, orchards have been reconfigured for higher yields and new varieties may be more vulnerable
By JIM ROBBINS

CHOICE TABLES

Paris Might Be the Best City for Italian Food (Outside Italy)

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.
By SETH SHERWOOD

The French Fries Are Doing Just Fine

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.
By JACEY FORTIN

F.D.A. Nominee Clears Senate Panel

As a teen vaping and health crisis dominates public concerns, the Food and Drug Administration has been without a permanent commissioner since April.
By SHEILA KAPLAN

Eating My Way Through Vietnam’s Most Livable City

Facing rain, the 52 Places Traveler skips Danang’s famous beaches in favor of street food and the buzz of a rapidly growing city.

Danang is famous for seafood, served fresh in large open-air restaurants steps from the beach.
By SEBASTIAN MODAK

These Are the Best Baking Cookbooks of 2019

A mix of sophisticated flavors and exacting techniques sets these six dessert-focused books apart.
By Melissa Clark

12 Stunning Cookies That Will Impress Everyone You Know

Recipes and Styling by SUSAN SPUNGEN

EAT

How to Bake the Perfect Madeleine

Good is too easy. These toasty Earl Grey-flavored teacakes are an astounding delight.
By DORIE GREENSPAN

FRONT BURNER

The Snack You Need in Your Life

Flock Rotisserie Chicken Chips come in three flavors and are hard to resist.
By FLORENCE FABRICANT

FRONT BURNER

Chocolate Heels and Other Confections

To celebrate a new chocolate factory, Cipriani has opened a temporary shop with fashion-forward edible gifts.
By FLORENCE FABRICANT

FRONT BURNER

Fanciful Mochi With a French Twist

Michael Laiskonis, the former Le Bernardin pastry chef, has come up with some new flavors for Mochidoki.
By FLORENCE FABRICANT

FRONT BURNER

In Bowling Green, an Alsatian Holiday Market

The Alsatian tourist board is setting up a Christmas market for several weeks in December.
By FLORENCE FABRICANT

FRONT BURNER

A Meal Caught in Time

At Harvard’s Peabody Museum, a new exhibition explores American social history through food.
By AMELIA NIERENBERG

Permission Granted!

Take a break from cooking, and make yourself a party board.
By SAM SIFTON

These Cocktails Are Garbage. Yum!

Fancy alcoholic drinks made with food scraps are Trash Tiki’s way of pushing a more sustainable bar scene.
By RINA RAPHAEL

In the New World of Whiskeys, Australia Strives to Stand Out

While distillers around the globe imitate Scotch, Australians are innovating to create something distinctive.

Carlie Dyer, a distiller at the Starward Distillery in Melbourne, examining one of the company’s whiskeys.
By Clay Risen

Gary Regan, Maestro of Mixology and Cocktail Culture, Dies at 68

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.
By SAM ROBERTS

André Daguin Dies at 84; Chef Made Gascony (and a Dish) Famous

His menu, most notably the grilled duck breast, made a region of southwest France a required stop for traveling food lovers.
By WILLIAM GRIMES