Singapore Approves a Lab-Grown Meat Product, a Global First
The approval for a U.S. start-up’s “cultured chicken” product is a small victory for the nascent laboratory meat industry. Less clear is whether other countries will follow Singapore’s lead.

A handout photograph showing a dish made with lab-grown chicken developed by Eat Just. In Singapore, it’s cleared as a chicken-nugget ingredient.
By Mike Ives

Is China Laying Claim to Kimchi, Too? Some South Koreans Think So
When a state tabloid suggested that China had set a global standard for kimchi, social media users accused Beijing of misappropriating a Korean culinary staple.

Making kimchi at a Seoul market. Much of the factory-made kimchi eaten in South Korea now comes from China.
By Youmi Kim and Mike Ives

UKRAINE DISPATCH
‘I Have Never Seen So Many Toadstools.’ A Bumper Crop of Mushrooms in Ukraine.
Hunting for mushrooms deep in the forest is the ideal socially distanced pastime.

Viktor Klimov, a professional mushroom hunter, stalking his prey in the forest near the village of Dobrianka, Ukraine, this month.
By Maria Varenikova and Andrew E. Kramer

SQUARE FEET
As Winter Arrives, Heaters Become a Survival Tool for Businesses
A rise in demand for heating equipment has left some products back-ordered for months, possibly jeopardizing prospects for some businesses of getting through the pandemic intact.

Propane heaters outside La Pecora Bianca in New York.
By C. J. Hughes

7 smart tips for baking better cookies
By Becky Krystal and G. Daniela Galarza

How to Make the Perfect Cookie Box
For years, Melissa Clark has been on a quest to make the most delicious cookie box to gift to loved ones, logging her triumphs and failures along the way. Here’s what she’s learned.
By Melissa Clark

Let This Festive Brandied Fruit Lift Your Holidays
A family tradition inspired Yewande Komolafe’s spiced and steeped fruit mix, which you could add to cocktails and scones, or serve alongside braised lamb.

This dried fruit mix, made with apricots, cranberries, cherries, pears and currants — and a generous amount of brandy — is a taste of the holidays that lasts well beyond them.
By Yewande Komolafe

WHAT TO COOK
Dorie Greenspan’s Amazing New Cookie

A French shortbread cookie with a puckery sharp lemon curd and a crunchy meringue top.
By Sam Sifton

What if Cocktail Mixers Were Actually Good?
Prefab drink mixes have long had a bad name, but here come several made with natural ingredients and a craft bartender’s sensibility.

For decades, the word “mixers” evoked industrially manufactured drinks. Newer options use freshly squeezed juice and handmade syrups.
By Robert Simonson

The Discreet Charm of a Flask
A Prohibition-era accessory once again seems practical.

A Prohibition-era flapper and her flask, circa 1926. <
By Kate Bolick