How Eating Out Has Changed, From the Menu to the Tip
Early-bird dinners, sturdier pizzas, noisier streets: The pandemic has brought a host of new developments that could last awhile.
By THE NEW YORK TIMES FOOD DESK

Lawsuits Over ‘Misleading’ Food Labels Surge as Groups Cite Lax U.S. Oversight
A flurry of litigation by advocacy groups seeks to combat what they say is a rise in deceptive marketing by food giants.
By ANDREW JACOBS

FOOD MATTERS
The Ethereal Taste of Flowers
Attempting to describe the appeal of floral flavors raises a challenging question: What is the relation between taste and smell?
By LIGAYA MISHAN and ESTHER CHOI

Next Food Frontier: Fish Made From Plants, or in a Lab
Sophisticated, plant-based alternatives that mimic seafood are cropping up at restaurants and grocery stores around the world. And “cultivated” seafood, grown in labs from real cells, is on the horizon.
By MIKE IVES

Plant-Based Foods Expand, With Consumers Hungry for More
A broad variety of options are now available in grocery aisles and on restaurant menus, and more companies are looking to get in on the action.
By JULIE CRESWELL

13 Delicious, Original Ways to Eat Eggs for Dinner
Dinner can be inspired with these inventive takes on a world-class protein.
By Becky Hughes

EAT
The Simple Perfection of Fried Eggs and White Rice
The great thing about egg rice is that it’s hardly cooking. If you can fry an egg, then you can make egg rice.

By Eric Kim

A GOOD APPETITE
When Eggplant Meets Eggs
This silky end-of-summer dish, reminiscent in some ways of shakshuka, is run through with spiced eggplant, tomatoes and herbs.

Spiced eggplant and tomatoes with runny eggs.
By Melissa Clark

There’s Something About Miso
This pantry staple leads to big, umami-rich flavor in pastas, soups and vegetable dishes.
By TEJAL RAO

Preserving the Season at Its Peak
Try these three methods to capture the essence of summer fruit in jams and jellies.

Chunky jams and fruit jellies bursting with flavor will turn your simple breakfast toast into a celebration.
By Yewande Komolafe

This No-Bake Cheesecake Is Devastatingly Good
Honeydew and cantaloupe become ideal for dessert when cream and sugar enhance their natural sweetness.

Where the thick, salty-sweet base layer of buttery crackers will satisfy the crust lovers out there, the creamy, soft-set filling will change minds about what melon can truly do.
By Eric Kim

The Many Faces of Mooncakes
A celebration of the luminous autumn pastry — the signature dish of the Mid-Autumn Festival, which commemorates the full moon and the fall harvest.

Mooncakes are prepared at a restaurant in Suzhou, a city in Jiangsu Province in China. The pastries are meant to show off the best ingredients of a region.
By CLARISSA WEI

Recipes for a Little Joy
Caramelized zucchini pasta, slow-cooker tinga chicken tacos and more meals that are as simple as they are fun to make.
By Margaux Laskey

FRONT BURNER
‘The Big Book of Amaro’ Chronicles the World of the Bitter Spirit
Everything is covered in an encyclopedic new book by Matteo Zed, an Italian spirits expert.

“The Big Book of Amaro” by Matteo Zed (Countryman Press, $28).
By FLORENCE FABRICANT

Delores Custer, 79, Dies; Gave Star Turns to Cornflakes and Noodles
A longtime food stylist for big-name companies, she was a master of the craft and taught students all over the world how to sweat a glass or perfect the pizza cheese pull.

The food stylist Delores Custer in an undated photo. Her sandwiches were architectural marvels, her builds — to use the industry term of art — the envy of her peers.
By PENELOPE GREEN