Can You Trademark a Potato? Take Our Food-Branding Quiz.
Whether a food brand gets special protection hinges on complicated (and not always consistent) legal calculations. How good are you at spotting a real trademark?
By KIM SEVERSON

Learn to Make the Juiciest Steak With This Hot Restaurant Trick
Basting your steaks with butter is the secret to perfectly cooked meat at home.

When this simple steak gets a quick butter baste, its center cooks gently and evenly, and its outside develops a beautiful bronze crust sticky with ginger, garlic and herbs.
By Eric Kim

A Pantry Pasta Perfect for the Season
Ali Slagle’s new lemon-garlic linguine is light, bright and ready for the bits and bobs of summer produce and herbs that need using up.
By MELISSA CLARK

‘Everyone Sat Stunned After the First Bite’
Chez Panisse’s blueberry cobbler has that effect.

By Mia Leimkuhler

How Healthy Are Avocados?
Here’s a highlight reel of their biggest nutritional benefits, plus delicious recipes to help you enjoy them.
By CAROLINE HOPKINS

The Most Delicious Way to Make Wild Salmon
Leaner than farmed fish and far more flavorful, wild salmon is in season now. Here’s how to cook and savor it.

Wild salmon is so robustly flavored, it’s delicious with a simple squeeze of lemon juice.Credit…Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
By Ali Slagle

THE POUR
Why Are Wineries Around the World Seeking This Certification?
Certificates of social and environmental responsibility, like B Corp status, have become important markers for wineries that place values front and center.

Saskia de Rothschild, chief executive of Domaines Barons de Rothschild, with Eric Kohler, left, technical director of Château Lafite Rothschild, and Olivier Bonneau, the wine operations manager. All of its estates globally are now certified B Corps.
BY ERIC ASIMOV

Terry Robards, 84, Dies; Lifted Fine Wines in America as a Times Critic
In columns and notably “The New York Times Book of Wine,” he introduced Americans to European and premium domestic varieties in the 1970s and ’80s.

Terry Robards in 2004. He was a financial reporter who turned his passion for wine and winemaking into a second career as a critic and author.
By CLAY RISEN