Food

This is a tale of two meals and two men named Lam. It begins with a joke and ends with a prison sentence.Two years ago, one of Vietnam’s most powerful officials ate...

In her book “Gulp: Adventures on the Alimentary Canal,” Mary Roach explores how we taste and explains how we can perceive five main flavors, but infinite smells. “Eighty to 90 percent of...

Nicholas Gray, the founder of Gray’s Papaya, a storefront hot-dog stand whose culinary eccentricity, competitive prices, clever sloganeering and apparent immutability earned the affection of New Yorkers young and old, rich and...

Last winter was a terrible time to be a strawberry in California — and maybe an even worse time to be a strawberry farmer.At Harry’s Berries in Oxnard, Calif., the rain came...

When I was growing up, a heated debate broke out over the chicken whenever my parents took our family out for Italian food. My father, a dark-meat and garlic guy to his...

In India, milk is simmered for hours until only the dense, nutty solids remain. They’re mixed with sugar and spices, like cardamom and saffron, to make burfi, a category of sweets whose...

If you’ve subscribed to this newsletter long enough, then you know my motto: Holiday weekends in New York City are the best. The city becomes a little bit hushed, a little bit...

In December, the chef Yuji Tani opened a second edition of the highly seasonal French-Japanese restaurant he owns in Tokyo. The original, now 15 years old, is called House. The new one,...

HeadlinerRestaurant YuuMulticourse, high-priced omakase counters with limited seating continue to proliferate. Is it because New York’s intimate sushi counters can’t meet the demand? Whatever the reason, the latest example in Greenpoint, Brooklyn,...

Heavenly Buffaloes, a chain of restaurants with locations in three North Carolina college towns, would seem tailor-made for QR-code menus. Its customers tend to be young and tech-savvy. Most come in hungry,...