TikTok, the Fastest Way on Earth to Become a Food Star
The app offers explosive growth for content creators. Gen Z cooks are taking advantage.
By TAYLOR LORENZ

THE WORLD THROUGH A LENS
The Perilous Hunt for Coconut Crabs on a Remote Polynesian Island
On Makatea, an uplifted coral atoll marred by decades of mining, searching for crabs often requires gambling with the treacherous terrain.
By ERIC GUTH and JENNIFER KINGSLEY

ESSAY
The Profound Significance of ‘High on the Hog’
A new limited series on Netflix is a nuanced celebration of African Americans and their food. It is also sorely overdue.

Stephen Satterfield, the host of “High on the Hog,” standing at the Gate of No Return in Ouidah, Benin, where enslaved people were forced onto boats for the trans-Atlantic journey. The series begins in Benin, with Mr. Satterfield exploring the roots of Black American food.
By Osayi Endolyn

The Making of ‘High on the Hog,’ Bringing Black Food History to TV
The new Netflix series tapped years of scholarship and the life experience of its creators to chart how African Americans have shaped the country’s cuisine.

“High on the Hog” begins each episode with a montage that includes the Geechee Gullah Ring Shouters, performing at the ruins of St. Helena Island’s Chapel of Ease, in South Carolina.
By Kim Severson

OWNING THE FUTURE
How Food Trucks Endured and Succeeded During the Pandemic
Embracing technology, scaling down costs and general flexibility have helped them through a difficult time.
By KERRY HANNON

Know Your Onions (and Shallots and Leeks and Ramps)
Ever wonder about the difference between a spring onion and a scallion? A ramp and a scape? Melissa Clark has a crash course for you.

By MELISSA CLARK

A GOOD APPETITE
Succulent Sausage, and a Standout Couscous Salad
Crisp, brawny merguez runs through this summery, vegetable-packed grain dish.

Grilled merguez and onions with mint-lemon couscous.
By Melissa Clark

EAT
The 100-Pound Fruit That Vegans Love
The jackfruit is perfect for a meatless meal, especially like this spicy and tangy sabzi from West Bengal.

By TEJAL RAO

For Better Bakes, Perfect This Versatile Dough
At home in sweet and savory buns alike, enriched dough is a baking utility player. Let Claire Saffitz lead you to flawless results every time.

An enriched dough can be used in loaves, hamburger buns and morning buns.
By Claire Saffitz

Pizza! Pizza! Pizza! https://www.youtube.com/embed/h6XvMKdD2tY

Our Dream Summer Dishes
All of the cold-creamy-crunchy-salty-delicious things our Food reporters and editors can’t wait to eat and drink.
By THE NEW YORK TIMES FOOD DESK

18 Condiments Our Food Staff Would Lick Off a Spoon
The sauces, spices and pastes that bolster our everyday meals can be windows to the soul.
By ERIC KIM

Pandemic Relief That’s Here to Stay: The To-Go Cocktail
Many states relaxed restrictions on the sale of mixed drinks in order to help struggling businesses. Some of those changes are now being made permanent.
By HEATHER MURPHY

THE POUR
When a Summer Day Calls for a Beer
As outdoor life returns, the warm weather calls for brisk, energetic styles that specialize in cold, straightforward refreshment.
By Eric Asimov

Jim Clendenen, Santa Barbara Winemaking Pioneer, Dies at 68
With exuberant charisma and relentless traveling, he promoted his label, Au Bon Climat, and the region as a wine hub.

Jim Clendenen in 2009 at his winery, Au Bon Climat. He had a striking leonine mane of hair well after long hair had gone out of fashion and a goatee long before goatees came back in style. His wines were similarly distinctive but never trendy.
By ERIC ASIMOV