Food

Inflation remains stubbornly high, with Wednesday’s report showing a 3.5 percent rise from a year earlier. These days, we’re all paying more for less — food prices inched up slightly in March,...

Hello, everyone! Mia here, back from some time in Japan and filling in for Melissa Clark (who herself is back next week). What I ate: plush pickled plums the size of walnuts...

I thought I came up with a whole new expression. It turns out I didn’t. I was thinking about asparagus and how it evokes emotion: the anticipation of its coming, followed by...

Food myths come from many sources, and American cooks (including me) have swallowed lots of them. Some of them used to be truths, like the notion that you should eat oysters only...

Welcome to the week! I’m filling in for Melissa and just as excited as she is for spring’s fresh peas and picnics. But those come around every year, and a new New...

Good morning. It’s skinned-knuckle season, the time of the year that’s all about stuck bolts and crushed washers and hydraulic fluid and bottom paint, sacrificial zincs and ceramic wax — old boats...

As the Israeli military campaign to destroy Hamas pummeled his neighborhood in northern Gaza, reducing buildings to rubble and forcing residents to flee, the Palestinian laborer realized that he was running out...

About once a week, I find myself eating miso butter off a spoon like a deer with a salt lick. (In case you’ve ever wondered what the glamorous life of a Cooking...

Sohla El-Waylly wants you to become an a-fish-ionado. That is, the kind of cook who turns out delicious, flaky fish every time, no matter the style: roasted, braised or battered and fried....

It’s hard to pinpoint exactly when we reached peak chile crisp in the United States, but if you were to inspect my kitchen today you’d see, alongside an old jar of Lao...