30 Chefs Open Up About Tipping, Gen Z Cooks and You the Customer
In hours of interviews, we talked with highly accomplished chefs from all over the country about the challenges of running a restaurant today.
By JULIA MOSKIN

Why Is Mercury Stubbornly High in Tuna? Researchers Might Have an Answer.
Old accumulations of the toxic metal in the deep sea are circulating into shallower waters where the fish feed, new research found.

Skipjack tuna in Miyagi Prefecture, Japan, in October. Thousands of tuna samples collected around the world from 1971 to 2022 showed mercury levels almost unchanged.
By Hiroko Tabuchi

ASK KENJI
Why Do Some Foods Freeze Better Than Others?
In his new column, Ask Kenji, the cookbook author Kenji López-Alt answers your questions. First up: why smaller is better in the freezer.
Speed is key when it comes to effective freezing, and, since smaller ingredients, like peas and broccoli florets, freeze faster, they’re great candidates.
By J. KENJI LÓPEZ-ALT

A GOOD APPETITE
3 Hearty Vegetarian Stews That Don’t Take Hours on the Stove
White bean-tomato, red lentil-barley, sweet potato-tofu: These lush recipes from Melissa Clark bring out the best in winter vegetables.

For something warming, look to these three stews built on simmered vegetables.
By MELISSA CLARK

A GOOD APPETITE
When Hot Bacon Meets Sliced Brussels Sprouts, Salad Happens
A hot bacon dressing, a crispy-edged fried egg and sliced brussels sprouts star in this meal-worthy take on a Southern classic.

Make the most of winter’s brussels sprout bounty with this bacon-y salad.
By MELISSA CLARK