Food

Last night, a hot bird saved my life.

A new generation of talent—from the Bay Area to New York to Texas—is showcasing how Thai cuisine’s constant evolution is true authenticity.

Restaurants across India, Nepal, and Bhutan are serving momo tasting menus, yak carpaccio, butter tea ice cream, and cocktails punched up with mountain herbs

This comforting noodle soup mimics the umami of tonkotsu with none of the meat.

We tried 19 Caesar dressings—Ken’s, Cardini, Marzetti, and more—to find our favorite.

Many of us pay attention to the foods we're putting in our bodies – asking ourselves whether they're nutritious and healthy for us. But have you ever stopped to ask yourself how fast this food is moving through your gut?

“Chinese medicine.” “That weird Hungarian liqueur.” “Something my grandad would drink.” The taste test is not going well. Dry January is over and we’re hitting the bottle, but this is not alcohol we’re drinking.

Restaurateurs are frustrated with Resy. Many have jumped back to the platform they once left behind. Strange Delight, one of a number of new spots that books reservations through OpenTable instead of Resy.

Conservation easements have checked development from gobbling up agricultural tracts for decades, but growers increasingly chafe against the policies’ size restrictions.

Pad see ew is a classic stir-fried noodle dish made with chewy rice noodles, Chinese broccoli, egg, and pork, all coated in a savory soy-sauce blend. It’s a one-plate meal enjoyed as much in Thailand as it is in the US.