Food

SoFun KitchenChao Wang, whose sleek East Village restaurant, Hunan Slurp, was awarded two stars nearly five years ago by Pete Wells in ‌The New York Times, has opened a noodle-centric sibling in...

It may have been no pepperoni with extra cheese, but it still caught the eye of archaeologists working on the ruins of Pompeii, and not because they were hungry.The researchers were excavating...

There are a few summer inevitabilities: A heat wave that will test the limits of your window air-conditioner. Sweating on a subway platform. One of your favorite bands or musicians playing a...

The new Superiority Burger on Avenue A is about 10 times larger than the original, a 240-square-foot below-grade box on East Ninth Street that was outgrown “on the first day,” according to...

Traditional American barbecue sauces have always had an air of mystery. The lengthy ingredient lists. The complex flavors. The secrecy surrounding the recipe. The mythical pit masters who vow to take their...

The way the food writer Anya von Bremzen sees it, many cuisines can be defined by iconic dishes. In her latest book, “National Dish,” she examines six of them through a personal...

One of the unsung heroes of my prodigious pantry is the pesto in the freezer (I consider my freezer to be part of the pantry). It might not be as chic as...

The buffet got creamed during the pandemic. Even when diners crept back into restaurants covered in hand sanitizer, a model of eating based on shared serving spoons and food seasoned with the...

Good morning. One of the great joys of being a reporter for the Food section of The New York Times is the chance to go into restaurant kitchens to learn how a...

This article contains spoilers for the Hulu series “The Bear.”Even before the bump in Italian beef sandwich sales last year, you could sense an immediate, almost feverish enthusiasm for “The Bear.” You...