Food

If you’re renovating a kitchen, this is the time to think about all of the luxuries that you won’t find in a standard kitchen. A pot filler is one of those nice-to-have details and, for enthusiastic cooks, you might wonder how you ever lived without one.

Bouncy, pungent, and creamy, century eggs are everyday staple in China — and contrary to their name, don’t take that long to make

Five vignettes offer a glimpse of the threats a warming planet poses to agriculture.

My great-great-uncle, a single dad and widower, created some iconic packages that are probably on your shelves.

Learn how to make Stanley Tucci’s zucchini fritters, a family recipe his children request “all the time.” Plus, what to pair with this summer side dish.

Our favorite chicken and vegetable recipes—including simple sheet-pan dinners, fully loaded salads, and single-skillet meals—are delicious and easy enough to whip up on a busy weeknight.

We’re in a protein craze, and it’s hard to ignore. Walk into any grocery store and you’ll find rows of protein-fortified energy bars, breakfast cereals, baked goods, snacks, even sports drinks.

For years I’ve been a booster of the Mediterranean diet because I’ve seen it in action. A little over 10 years ago, I moved to the Mediterranean island of Cyprus and quickly discovered that the food here was fresher, tastier, and more affordable than what I was used to back in the States.

AChinese friend​ and I have taken to batting words at each other like ping-pong balls. I’m trying to improve my Mandarin and she is curious about Bengali, but some things stop us in our tracks. Rice porridge is one of them.

Writing in 1891, in his cooking manual La Scienza in Cucina e L’arte di Mangiar Bene (Science in the Kitchen and the Art of Eating Well), Pellegrino Artusi introduces the potato as a tuber from the solanaceae (nightshade) family that was native to South America and introduced to Europe in the 16th