In New Zealand, Sauvignon Wishes and Sashimi Dreams
A road trip in the country’s South Island offered perfect wines, stunning views, intimate restaurants and the chance to make a pilgrimage to a salmon Shangri-La.
By TOM DOWNEY
The Stillwater factory worker who designed the pop-up bread toaster
Motivated by his desire for a reliable cafeteria breakfast where he worked, Charles P. Strite designed a pop-up toaster in 1919.
Toastmaster pop-up bread toaster invented by Charles P. Strite and manufactured in Minneapolis by the Waters-Genter Company in 1921.
By Kara Sorensen
The Food Expiration Dates You Should Actually Follow
The first thing you should know? The dates, as we know them, have nothing to do with safety. J. Kenji López-Alt explains.
By J. Kenji López-Alt
Five Stars, Zero Clue: Fighting the ‘Scourge’ of Fake Online Reviews
Third parties pay writers for posts praising or panning hotels, restaurants and other places they never visited. How review sites like Yelp and Tripadvisor are trying to stop the flood.
By MARIA CRAMER
How M&M’s Found Itself in the Culture Wars
The candy brand announced that Maya Rudolph would replace its promotional cartoon characters, which have been the focus of a partisan backlash.
By DANIEL VICTOR
Cooking with physical limitations? Try these creative workarounds.
If you have physical challenges, there are appliances and strategies to help safely prep food, cook and bake
By Diana Michele Yap
It Wouldn’t Be a Kitchen Without These Tools
Four experts share the utensils and gadgets they can’t cook without.
By Naz Deravian
12 Easy Pastas That Are Ready in 30 Minutes (Really!)
Start an episode of “Abbott Elementary” while you cook, and dinner will be on the table by the time the credits roll.
By MARGAUX LASKEY
Pesto With a Citrusy Twist
A zesty Sicilian take on the favorite, from Ali Slagle, is a perfect accompaniment to fish or pasta.
By EMILY WEINSTEIN
Soup’s On
Everyone knows it’s the best food. These 24 recipes prove it.
By Krysten Chambrot
EAT
‘This Is the Best Chicken I’ve Ever Had’
A dash of gin and a smattering of fried sage make these sautéed chicken breasts more than the usual weeknight dinner.
By ERIC KIM
Two Kinds of Sheet-Pan Recipes
Make a simple salmon dinner, or a riff on a Middle Eastern fried eggplant sandwich.
By MELISSA CLARK
How to make the perfect self-saucing lemon pudding – recipe
‘A proper pudding, but without the stodge’: Felicity Cloake’s perfect self-saucing lemon pudding.
Felicity Cloake
The Many Lessons of Kouign-Amann
I made this Breton-style cake at least half a dozen times to perfect it. Here’s what it taught me about grief.
Unlike the mini kouignettes you may be familiar with, this version of kouign-amann layers butter and dough in a large round skillet.
By Yewande Komolafe
How Much is Too Much?
Take our alcohol quiz to find out.
Eileen Yin-Fei Lo, 85, Dies; Taught Americans How to Cook Chinese Food
She was committed to codifying traditional Chinese cooking techniques when most Americans thought of Chinese food as dishes like chop suey and chow mein.
Eileen Yin-Fei Lo at her home in Montclair, N.J., in 1976. Her dinner party guests would rave about her Chinese cooking, so in 1972 she started offering cooking classes there.