Popeye was right when he sang "I'm strong to the finich, cause I eats me spinach." Read more

Profiling has become a dirty word in this country. But if a case can be made for extrapolating information about people, the staff at Blue Hil… Read more

Lamb shoulder blade chops are used for this dinner. They’re topped with a savory crust. Make them for Easter weekend or anytime you want a qui… Read more

Listen, lamb-leery cooks: Don't be intimidated by the myth of a "too gamy taste," true of the bygone mutton-eating generation. Today in Americ… Read more

If you’ve ever been to a Korean restaurant, you’ve undoubtedly encountered gochujang. It adds the heat to bibimbap, lends the rich red color y… Read more

I eat a lot of plant-based meals, but often the fact that they don't contain meat is beside the point. So it's one of my pet peeves when a rec… Read more

Soy sauce and noodle soups aren't the most natural flavor pairings for chocolate, but a rising crop of artisanal chocolate makers are daring t… Read more

While making this salad for lunch recently, my umpteenth time over the years, it dawned on me that I should share it with you. I suppose I had… Read more

If there were a personality test for biscuits, it would look something like this: a map of the United States filled with pins, dusted with flo… Read more

Food assistance in the United States has always had two arms: The food bank or pantry part ("here's a 5-pound bag of flour to take home") and … Read more

If you think about Thai food – which is something I do with alarming regularity – the Thai food you think about first is probably Pad Thai. Read more

DALLAS – Moringa has been taking root in the wellness community the last few years, found in everything from supplement powders to smoothie sh… Read more

Frankly, I don't know why poke, Hawaii's raw fish salad, took so long to become popular outside of the Islands. Read more

SAN FRANCISCO – Soleil Ho is here, and she doesn't want anyone to know it. But the San Francisco Chronicle's new restaurant critic could pass … Read more

Celery had long languished as an underrated vegetable until it suddenly became Instagram-famous for completely unsubstantiated claims about ma… Read more

Making the rounds at the Fancy Food Show in San Francisco last month, Phil Lempert couldn't help but notice a curious pattern in the myriad ch… Read more

This old-school recipe redefines pesto you might be used to making or buying. Its liquid component is a quick broth instead of oil, which extr… Read more

Christopher Kimball was a co-founder and editor for America’s Test Kitchen and its magazine, Cook’s Illustrated, for many years before startin… Read more

The last place you’ll catch my wife and me on Valentine’s Day is dining at a restaurant. Since I’m a food writer, I eat out nearly every day, … Read more

The very first solid food my mother fed me as a baby in our southern India household was mashed-up rice mixed with a little ghee. This set the… Read more

The turkey burger vexes. It can be flavorful yet dry. One too many mix-ins and the thing goes crumbly. Cook it to the proper internal temperat… Read more

You might think, at first glance, that mac and cheese falls under the same tired adage as pizza: Even when it's bad, it's still pretty good. T… Read more

Thinking of Super Bowl weekend? Here’s a quick dish to make for 2 or 20. Picadillo is a popular Latin dish using ground meat, onions, green be… Read more

This recipe is my riff on one from Virginia Willis' new book, "Secrets of the Southern Table: A Food Lover's Tour of the Global South" (Hought… Read more

In fall 2017, as José Andrés and an untold number of volunteers were preparing millions of hot meals for Puerto Ricans following Hurricane Mar… Read more

Perhaps you made a New Year’s resolution to eat healthier in 2019. Read more

Our current food production and consumption habits are doomed to “exacerbate risks to people and planet,” according to a landmark study publis… Read more

DAKAR – For centuries, women in West Africa's cereal belt have relied on fonio, a small, nutty grain, to feed their families. Read more

Frank Dobson Square is no place to linger, even on a warm October day. This brick-paved chunk of East London has seen better days, not least b… Read more

A new study from Penn Nursing suggests that, if you want to lose weight and keep it off in the new year, you might want to think about cutting… Read more

Americans love chicken. Each and every one of us consumes nearly 100 pounds of it annually, but when that bird meat is sliced into the svelte … Read more

José Andrés, president of Think Food Group, is an award-winning chef with restaurants across the United States and in Mexico. His book "We Fed… Read more

The frittata di riso may have been born of Italians' ability to repurpose leftovers in admirable ways, but in this recipe you'll cook arborio … Read more

My favorite recipes are those that open up a new lane of cooking and prompt me to imagine that lane leading in all sorts of new directions. Read more

The accompanying recipes, starting with this honey-glazed salmon, each are designed to address a specific habit that can help you make a shift… Read more

Everyone wants to know their fortune. So why not have some fun by playing the messenger? Read more

A batch of these saucy, Spanish-style meatballs could serve you well this week in multiple ways. It can be made several days in advance so it … Read more

When I was starting my wine career, I worked at and eventually managed a wine shop in Brooklyn. Read more

It has been a breakout year for books for kids – cookbooks and food-related volumes – as the writers from America's Test Kitchen, Good Houseke… Read more

What will we eat in 2019? If our nation's prognosticators have their say, we'll be crunching on salads of celtuce, a lesser-known green, mixed… Read more

When you care enough to send the very best, you know that the very best is often homemade. Read more

TAKAYAMA, Gifu, Japan – Caviar is one of the world's top three luxury foods along with foie gras and truffles, and is typically known as an im… Read more

Jokes about fruitcake have been circulating for about as long as people have been making fruitcake. Give or take, that's more than 500 years. Read more