A Potential Downside of Intermittent Fasting
A rigorous three-month study found that people lost little weight, and much of that may have been from muscle.
By ANAHAD O’CONNOR

Care for a Cup of Satanic Chamomile?

One tea company is trying to make the cozy brew a little more goth.
By KIM KELLY

The Ugly (and Glorious) Truth About American Supermarkets
In his new book, “The Secret Life of Groceries,” Benjamin Lorr argues that the kale chips and shade-grown coffee sold at supermarkets define who we are.
By ALEX WILLIAMS

The 14 Best Cookbooks of Fall 2020
Our favorite new books of the season, selected by Food reporters and editors from The New York Times.

‘Coconut & Sambal: Recipes From My Indonesian Kitchen’ Lara Lee
‘East: 120 Vegan and Vegetarian Recipes From Bangalore to Beijing’ Meera Sodha
‘The Flavor Equation: The Science of Great Cooking Explained’ Nik Sharma
‘In Bibi’s Kitchen: The Recipes and Stories of Grandmothers From the Eight African Countries That Touch the Indian Ocean’ Hawa Hassan
‘Modern Comfort Food’
‘Ottolenghi Flavor’
‘The Rise: Black Cooks and the Soul of American Food’ Marcus Samuelsson
‘Xi’an Famous Foods: The Cuisine of Western China, From New York’s Favorite Noodle Shop’ Jason Wang
‘Baking at the 20th Century Cafe: Iconic European Desserts From Linzer Torte to Honey Cake’ Michelle Polzine
‘Dessert Person: Recipes and Guidance for Baking With Confidence’ Claire Saffitz
‘A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies and Breads at Home’ Melissa Weller
‘The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread’ Kelly Fields
‘Pie for Everyone: Recipes and Stories From Petee’s Pie, New York’s Best Pie Shop’ Petra Paredez
‘Snacking Cakes: Simple Treats for Anytime Cravings’ Yossy Arefi
By THE NEW YORK TIMES

Credit Where It’s Due
We’ve made some changes to how our recipes are presented.
By SAM SIFTON

A GOOD APPETITE
This One-Pan Pasta Still Feels Like Summer
A perfect transition into fall, this cozy dish is full of greens, and walks the line between rich and light.

One-pan orzo with spinach, feta and dill.
By Melissa Clark

Chili Season!
Make a pot to welcome the sweater weather.
By MARGAUX LASKEY

EAT
Buried in Salt, These Potatoes Are a Joy to Eat
Crack the crust tableside to reveal its mysterious contents; the delight will be palpable.

Salt-baked new potatoes are fun to serve and delicious to eat.
By GABRIELLE HAMILTON

FRONT BURNER
An Heirloom for the Kitchen

This wooden cake stand from Vermont Rolling Pins and Company is designed to last a lifetime.
Cake stands, $105 to $205, pasta pin (mattarello), $125 in maple or cherry, $130 in walnut, vermontrollingpins.com.
By FLORENCE FABRICANT

THE POUR
How to Read a Wine Label, in 12 Easy Lessons

The wine shop can be intimidating, with so many different styles of labeling. Here’s help in decoding a dozen basic types.
By ERIC ASIMOV

Donald Kendall, Pepsi’s Chief During the Cola Wars, Dies at 99

He faced off against Coke, wooed a ‘Pepsi generation’ and bought Frito-Lay and fast food chains. Ever loyal, he downed a Pepsi for breakfast.
By SAM ROBERTS