One in Five Milk Samples Nationwide Shows Genetic Traces of Bird Flu
There is no evidence that the milk is unsafe to drink, scientists say. But the survey result strongly hints that the outbreak may be widespread.
By Emily Anthes and Noah Weiland

Maui in 36 Hours
By Shannon Wianecki Photographs by Michelle Mishina Kunz

How to use up a whole head of lettuce without making salad
Char it, grill it, even soupify it – our panel of cooks lets us in on secret ways to enjoy lettuce
Anna Berrill

What makes Korean gochujang any different from other chilli pastes?
Gochujang is sweet, spicy, fruity, savoury, umami and you can eat it as it is, in dips or on toast. Our panel pick a variety of ways to enjoy it
Anna Berrill

All In on Aloo Chicken
This shortcut version of a traditional Punjabi chicken and potato stew uses boneless chicken pieces and cashew butter for a brilliant dinner.

By Mia Leimkuhler

How Did Black Forest Cake Become the World’s Favorite Dessert?
Dessert lovers from Chile to Pakistan to Fiji claim it as a national treat. How did it get there from the woods of Germany?

The cake, long an adopted favorite in many countries, is more popular than ever — except perhaps in Germany.
By PRIYA KRISHNA

A GOOD APPETITE
The Best Ways to Cook Asparagus
You don’t just have to roast those stalks. These three easy techniques can bring out the delicious best from the spring favorite.

Broiling, pan-searing and sautéing each bring out the best in asparagus.
By Melissa Clark

Why Does Day Drinking Feel Different?
A buzz in the sun can hit harder than dinnertime drinks. Experts shed light on the science.
By Dani Blum

How an Ex-N.B.A. Player Is Diversifying Wine One Sip at a Time
As corporate diversity efforts fade out, Channing Frye and his Chosen Family Wines have taken an unpretentious grassroots approach, bringing wine to communities of color.
By Eric Asimov