TRILOBITES
Why Is This Chocolate Shimmering Like a Rainbow?
This tasty treat is additive free, and it turns iridescent with a little help from physics.
By Devi Lockwood
How a Teacher Who Moonlights Delivering Beer Spends His Sundays
One essential job wasn’t enough, so Kevin Bradford, a partner of Harlem Hops, took on a second one.
By Alyson Krueger
Pandemic-Baking Britain Has an ‘Obscene’ Need for Flour
The Wessex Mill in Oxfordshire, a family business started 125 years ago, is among the British mills striving to meet a surge in demand.
By Geneva Abdul
Plant-Based ‘Meats’ Catch On in the Pandemic
As the meat industry struggles to respond to the outbreak, makers of vegan substitutes are ramping up production to meet new interest from shoppers.
By Amelia Nierenberg
Mass Firing on Zoom Is Latest Sign of Weight Watchers Unrest
The company, which has broadened its focus to wellness and is now known as WW, let go of a large number of workers during simultaneous video conferences.
By Julie Creswell
FRONT BURNER
New Site Aggregates Food News
The cookbook author David Joachim writes the weekly DigestThis.news, from the barbecue website Amazing Ribs.
By Florence Fabricant
This Chef Has a Michelin Star and a Mission: Feeding Millions in India’s Lockdown
From his home in New York, Vikas Khanna, the TV host, writer and former executive chef at Junoon, is running a relief effort that distributes food to vulnerable Indians.
By Shalini Venugopal Bhagat
CRITIC’S NOTEBOOK
That Dish, That Restaurant: Vivid Memories to Savor
Our critic hasn’t eaten out in more than two months. But recipes can let us recapture certain tastes and moments, and remember how a restaurant meal can enchant.
By Pete Wells
Coronavirus Threatens China’s Devotion to Chopsticks and Sharing Food
Faced with the spread of the coronavirus, the government is promoting using serving utensils, but resistance is strong. Sharing food with personal chopsticks is one way Chinese people express intimacy.
By Amy Qin
‘Nothing Fancy’ Review: Mexican Food Through British Eyes
This documentary is an admiring visit with Diana Kennedy, who has devoted her life to researching and cooking traditional Mexican food.
By Jeannette Catsoulis
CRITIC’S NOTEBOOK
As the Restaurant Industry Struggles, the President Talks About Butter
A White House meeting with hospitality executives this week did little to clarify plans for millions of affected workers.
By Tejal Rao
12 Restaurants America Loves. With Recipes!
We’re making food from our favorite restaurants at home.
A Bright, Comforting One-Pot Stew With West African Roots
This brothy version of asaro is packed with yams, plantains and hearty greens.
This vegetarian stew is very adaptable: Use any potato that will hold up in the soup.
By Yewande Komolafe
A GOOD APPETITE
You Can’t Beat a Savory Babka
This cheesy garlic-scented, herb-speckled version may just outshine the chocolate kind.
Savory babka with ricotta and herbs.
By Melissa Clark
FROM THE PANTRY
This One-Bowl Cake Is Worthy of Its Own Celebration
Whether it’s for a birthday, or just the long weekend, this classic recipe doesn’t need much to shine.
By Melissa Clark