17 Foods You Should Buy When They’re on Sale
And inflation-friendly recipes for how to make the most of them once you have them.
By MARGAUX LASKEY

How Restaurant Workers Help Pay for Lobbying to Keep Their Wages Low
The National Restaurant Association uses mandatory $15 food-safety classes to turn waiters and cooks into unwitting funders of its battle against minimum wage increases.
By DAVID A. FAHRENTHOLD and TALMON JOSEPH SMITH

TRILOBITES
The Toxin That Helps Oyster Mushrooms Devour Worm Flesh
That does not sound fun, guy.
By VERONIQUE GREENWOOD

ITALY DISPATCH
Hunting for Truffles Is a Perilous Pursuit, Especially for the Dogs Who Dig
Truffles are big business, and some are trying to take out the competition by poisoning the dogs that accompany those known as “truffle hunters.”
By JASON HOROWITZ

What to Know About Gas Stove Alternatives
Cooking with gas isn’t the only way. Electric and induction cooking can offer some distinct advantages, experts say.
By Christine Chung

They Rejected Diet Culture 30 Years Ago. Then They Went Mainstream.
Once considered radical, Elyse Resch and Evelyn Tribole’s method of intuitive eating has become the cornerstone of the modern anti-diet movement.
By MICHELLE RUIZ

A Taste of Lunar New Year
By MELISSA CLARK

Easy, Festive Dishes for Chinese New Year at Home
Wontons may be an everyday affair, but that’s all the more reason to celebrate with them, Genevieve Ko writes.

Wontons, fried or in bowls of noodle soup, symbolize prosperity for the new year.
By GENEVIEVE KO

This Soup Is Yotam Ottolenghi’s Comfort Food
In this soup, lamb meatballs and semolina dumplings come with a zest of history.

By YOTAM OTTOLENGHI

A GOOD APPETITE
4 Winter Salads That Are Anything but Sad
January is a tough time for vegetables, but these recipes prove how good they can be, especially when roasted until their natural sweetness shines.

Winter salads can be just as, if not more, exciting as their summer siblings. A key is roasting the vegetables.
By MELISSA CLARK