Food

TV’s spike-haired rhapsodist of roadside eats is still playing it for laughs. But he’s also winning food-world respect as a sort of graying eminence.

I was initially struck by the salinity of the Chagnoleau, a wine that was lean in texture compared with the other two bottles, and with earthy, floral and herbal flavors underscored by...

Among French wine regions, Alsace is unusual. It’s one of the few places in which the name of the grape takes precedence over the plot of earth in which the vines grow.In...

A list of ingredients to take — and recipes to make — on a long weekend away.

Chicken is easily the most searched for ingredient on New York Times Cooking, and it stands to reason: It’s economical, it’s widely available, it’s better for the climate than other meats. And...

MISSOULA, Mont. — Wearing a crisp gray chef’s coat over a pink sweater, Ghalia Ahmad Fayez AlMasri doled out instructions to her kitchen team as Egyptian and Lebanese dance music thumped from...