Lifestyle

By Melissa ClarkMelissa Clark prefers shortbread to chocolate chip cookies.Published April 23, 2026 Updated April 23, 2026Calling for just four ingredients — butter, sugar, flour and salt — shortbread is one of...

By Yewande KomolafeYewande Komolafe has been a recipe developer, columnist and video host for The New York Times since 2018.Published April 20, 2026 Updated April 20, 2026When the Barbadian chef Paul Carmichael...

Dental health in dogs is often underestimated, yet it is one of the most critical components of overall canine well-being. Veterinary dental specialists like the ones in Luna and Milo consistently emphasize...

Fashion brands have taken note of the WNBA draft, described by Lauren Betts, the No. 4 draft pick, as the Met Gala of women’s basketball. Vanessa Friedman, our chief fashion critic, was...

new video loaded: The New Aesthetic of ‘Euphoria’“Euphoria,” the HBO Max show depicting Gen Z, has released its final season. Three of our Style reporters — Gina Cherelus, Jacob Gallagher and Callie...

By Yotam OttolenghiYotam Ottolenghi is a food columnist for The New York Times Magazine and the author of multiple cookbooks. He is the chef-owner of five Ottolenghi delis in London, as well...

By Genevieve KoGenevieve Ko is a senior editor of NYT Cooking and Food at The New York Times, where she also writes a column, develops recipes and appears in videos. In addition...

By David TanisDavid Tanis writes a monthly cooking column for The New York Times. Though he has had a long career as a chef, he has always been a passionate home cook,...

By Jed PortmanReporting from Marion County, Kan.Published March 30, 2026 Updated March 30, 2026For years, Carol Abrahams made pluma moos for her mother, who liked it but no longer prepared the family’s...

In an era when many companies are built around speed, scale, and short term gains, some leaders choose a different path. They build slowly, deliberately, and with a clear sense of purpose....