Voices From the Front Lines of America’s Food Supply
Eleven workers, from the factories and farms to the highways and supermarkets, tell how they got themselves — and us — through a catastrophic year.

CRITIC’S NOTEBOOK
From Toxic Chefs to Covid, Restaurant Workers Deserve Better
A former Momofuku employee’s account of a rage-fueled workplace is an all-too-familiar story. But it raises questions about how we treat restaurant staffs in the Covid era.
By PETE WELLS

What’s the First Thing You Will Do When the Pandemic Ends?
We put that question to readers and received more than 800 responses. Here are some of the highlights.
By SARA ARIDI

Some Covid Survivors Haunted by Loss of Smell and Taste
As the coronavirus claims more victims, a once-rare diagnosis is receiving new attention from scientists, who fear it may affect nutrition and mental health.
By RONI CARYN RABIN

BANGKOK DISPATCH
Conjuring Up the World Through the Sense of Taste
Housebound because of the pandemic, an international correspondent finds a way to travel the globe in her kitchen.

Nukazuke pickles at the Nishiki Market in Kyoto, Japan.
By HANNAH BEECH

A Shrimp Creole for Our Times
The dish revels in improvisation, making it perfect for these tumultuous, unpredictable months.

By VALLERY LOMAS

Albert Roux, Chef Who Brought French Cuisine to London, Dies at 85
Mr. Roux and his brother, Michel, opened Le Gavroche in the late 1960s, raising the level of fine dining in the city and offering a training ground for some of the restaurant industry’s future stars.

Albert Roux in an undated photo. Le Gavroche, the restaurant he opened with his brother, Michel, in 1967, is credited with bringing fine French cuisine to London.
By Christine Hauser