Price Increases Lead to Big Jump in Profit at PepsiCo
The maker of Gatorade and Lay’s, which nearly doubled its profit in its latest quarter, has been raising prices by double-digit percentages for more than a year.
By J. EDWARD MORENO

A Sriracha Shortage? It Depends Which Brand You’re Looking For.
Huy Fong Foods is having production issues for the second year in a row, causing some people to pay high prices on eBay. Other hot sauce makers are seizing the moment.
By REMY TUMIN and CLAIRE MOSES

Aspartame Is a Possible Cause of Cancer in Humans, a W.H.O. Agency Says
The F.D.A. and the powerful beverage industry protested the new findings, and a second W.H.O. group stood by its standard that the sweetener is generally safe.
By CHRISTINA JEWETT

4 Easy Dishes That Embrace Everyday Vegetables
These vegetarian recipes transform affordable produce and pantry staples into spectacular dishes.

Ripe tomatoes blended into a spicy salsa add freshness to cheesy potato tacos.
By HETTY LUI MCKINNON

EAT
The Sandwich Southerners Wait for All Year
A lush tomato, eaten in peak summer, is meant to be pined over.

By ERIC KIM

A GOOD APPETITE
The Easiest Salted Caramel Ice Cream Doesn’t Require a Machine
Whipped cream and store-bought dulce de leche are all you need for this frozen summer treat.

This no-churn recipe has deep, complex flavor and toasty caramel notes
By MELISSA CLARK

Paneer Chile Dry is Spicy and Sticky, Crisp and Melting
And if your basil plant is going bananas, there’s punchy, speedy pad krapow gai (Thai basil chicken) and basil butter pasta.

By MELISSA CLARK

Venison Steak Salad
By Nigella Lawson

Anchor Brewing, the Oldest Craft Brewer in the U.S., Will Close After 127 Years
“The stake through the heart of Anchor was the pandemic,” a company spokesman said.
By LIVIA ALBECK-RIPKA

The Martini Has Lost Its Mind
Ordering a dirty martini these days doesn’t guarantee gin, vermouth or even an olive — but you might get squid ink or a mozzarella ball.
By Becky Hughes

THE POUR
A Fresh Look at French Wine, From the Inside Out
For the first time in 20 years, a sweeping new wine book examines France thoroughly. What’s new may be surprising.
By ERIC ASIMOV