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Food

Highlights

  1. Critic’s Notebook

    Are These Really ‘the World’s 50 Best Restaurants’?

    The places on this year’s “50 Best” list are endurance tests, theatrical spectacles, monuments to ego and — the two most frightening words in dining — “immersive experiences.”

     By Pete Wells

    Since its first edition in 2003, the list has become increasingly friendly to places like Gaggan, in Bangkok, where food doesn’t always look like food.
    Since its first edition in 2003, the list has become increasingly friendly to places like Gaggan, in Bangkok, where food doesn’t always look like food.
    CreditROMEO GACAD/AFP via Getty Images
    2. critic’s notebook

      His ‘Death by Chocolate’ Cake Will Live Forever

      The chef Marcel Desaulniers, who died last month, had an over-the-top approach to dessert, a sweet counterpoint to the guilt-ridden chocolate culture of the time.

       By Tejal Rao

      Mr. Desaulniers’s followup to the Trellis was MAD, a chocolate-focused test kitchen.
      Mr. Desaulniers’s followup to the Trellis was MAD, a chocolate-focused test kitchen.
      CreditEdwin Remsberg / Alamy
    3. The Well Newsletter

      The Secret to Eating Healthy All Week

      It starts with prepping on Sunday.

       By Melissa Clark

      CreditChristopher Testani for The New York Times. Food Stylist: Monica Pierini.

  1. The Best Berry Cakes Start With These Two Tips

    Some berries are better suited to certain desserts. Here’s how to make sure your seasonal fruit shines bright.

     By Clare de Boer

    CreditJulia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

  2. A Brooklyn Doughnut Shop Opens a Portal Into a Sweeter Past

    Peter Pan, born in the 1950s in Greenpoint, conjures more than memories for the illustrator Rachelle Meyer.

     By Rachelle Meyer

    CreditRachelle Meyer
    Culinary Arts

  3. To Make a Hit Los Angeles Restaurant, ‘Vanderpump’ It

    The most hotly anticipated opening in the city this year might be a sandwich shop from two Bravo stars.

     By Tejal Rao

    The sandwich menu is detailed, with a ’90s lilt to the ingredients.
    CreditMichelle Groskopf for The New York Times
    critic’s notebook

  4. Can You Trademark a Potato? Take Our Food-Branding Quiz.

    Whether a food brand gets special protection hinges on complicated (and not always consistent) legal calculations. How good are you at spotting a real trademark?

     By Kim Severson

    CreditViktor Lanimart / Shutterstock

  5. Why Are Wineries Around the World Seeking This Certification?

    Certificates of social and environmental responsibility, like B Corp status, have become important markers for wineries that place values front and center.

     By Eric Asimov

    Saskia de Rothschild, chief executive of Domaines Barons de Rothschild, with Eric Kohler, left, technical director of Château Lafite Rothschild, and Olivier Bonneau, the wine operations manager. All of its estates globally are now certified B Corps.
    CreditYann Werdefroy for The New York Times
    The Pour

  1. Learn to Make the Juiciest Steak With This Hot Restaurant Trick

    Basting your steaks with butter is the secret to perfectly cooked meat at home.

     By Eric Kim

    Butter basting your steak helps yield an even, rosy pink interior, juicy and full of promise.
    CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews.

  2. The Most Delicious Way to Make Wild Salmon

    Leaner than farmed fish and far more flavorful, wild salmon is in season now. Here’s how to cook and savor it.

     By Ali Slagle

    Quickly brining the salmon before cooking keeps it from drying out.
    CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews.

  3. This Easy Party Menu Makes Summer Classics Extra Special

    The former Chez Panisse chef David Tanis puts his spin on a well-known seasonal bill of fare: a salad, burger and a crumble.

     By David Tanis

    For an even more effortless party, arrange these lamb burgers on a platter along with their fixings and let your guests serve themselves.
    CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews.

  4. The Restaurant at Bedford Post Reopens With Tavern Fare

    Nomad Tea Parlour offers dim sum and takes on Chinese American specialties, Veselka opens an outpost in Williamsburg and more restaurant news.

     By Florence Fabricant

    CreditEmon Hassan for The New York Times
    Off the Menu

  5. Late-Night Dining Is Back. Sort Of.

     By Nikita Richardson

    Veselka’s pierogies arrived in Williamsburg this week.
    CreditJames Estrin/The New York Times
    Where to Eat: New York City

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  2. Griddle Me This

    Specifically: blackened chicken breasts, buttermilk pancakes, smash burgers and fish tacos.

    By Sam Sifton

     

  3. Is Black Wine the New Orange?

    Once maligned, teinturier grapes — and the inky drinks they produce — are finding new fans. Here are the bottles to try.

    By Becky Cooper

     
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  5. Pesto Pasta Bubbles!

    That is, pearl couscous risotto with pesto, tomatoes and mozzarella.

    By Mia Leimkuhler

     
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  7. 36 Hours

    36 Hours in Brooklyn

    Summer in Brooklyn rewards spontaneity, so this packed guide requires no restaurant reservations or advance planning.

    By Ingrid K. Williams

     
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