The New York Times / Food

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The giant retailer will begin requiring lettuce and spinach suppliers to contribute to a blockchain database that can rapidly pinpoint contamination.

The nation’s reds rival pricier French bottles, and exports from a small number of vineyards are starting to trickle into the U.S.

Beet and matcha are two of the unusual raw honey flavors at a new stand in the Chelsea Market.

Savory lardo and ground pork belly join La Quercia’s cured meat spread lineup.

Holes in the lid of this roomy cooking pot let the cook drain liquid without losing the noodles.

West 32 Reserve, named after Koreatown in Manhattan, is meant for sipping, but plays nicely in a martini.

The 11th annual festival features an evening with the chefs Giada De Laurentiis and Alex Guarnaschelli.

‘An Anarchy of Chilies’ catalogs the world’s hottest peppers according to their place on the Scoville scale.

Whether you choose to make cacio e pepe or pot roast, find a new beginning in the kitchen.

Melissa Clark has three recipes for vegetarian sheet-pan dinners, but if that doesn’t appeal, try braised chicken legs, pan pizza or spicy pork shoulder.

The last of three sisters who inherited the venerable Lower East Side appetizing store Russ & Daughters, a temple of lox, herring and so much more.

At Kuchyn, which opened in July, there is no menu, only a stove with pots and pans where you lift the lids, engage your senses and choose your meal by trusting your gut.

A roundup of things T editors — and a few contributors — are excited about in a given week.

Since opening the restaurant in Oakland, Calif., in February, Nite Yun has followed Khmer cooking traditions that war and genocide nearly wiped out.

You get what you see with these five recipes: bold flavors, easy techniques and no hidden fussiness.

Vegetarians don’t have to miss out on the glory of the sheet-pan dinner: Chickpeas, tofu and black beans are all great proteins to build a meal around.

It’s the first day of fall (even though it may not feel like it): Celebrate, sort of, with an apple skillet cake, or a lamb steak with Lebanese spices.

The restaurant’s experiments have drawn publicity, regulatory pushback and scientific skepticism. Can lobsters get high? Do they feel pain?

When you come home and you just want to flop, you want a wine that is inexpensive and undemanding. But that doesn’t mean the wine can’t be great.

Treat yourself every night of the week with these inexpensive, but impressive wines from regions off the beaten path.

Farmers are perfecting dainty, briny, name-brand products to supply America’s thriving raw bars — making something more predictable out of what was once wild.

The latest entree to join the Army’s roster of M.R.E. field rations is a Sicilian-style slice that stays fresh for years and took decades to develop.

Julia Moskin has written a captivating history of ranch dressing, complete with recipes for a fresh herb version and double ranch mozzarella sticks.

The celebrity chef drew Mr. Rubio’s ire for serving a lavish meal to the authoritarian president of Venezuela, known for his extravagant lifestyle amid crushing poverty.

How one creamy, peppery salad dressing became America’s favorite flavor.

An ode to wild boar on East 27th Street, a British import in the Time Warner Center and other restaurant news.

When Derek Wilcox took over in June, his TriBeCa tasting counter, Shoji at 69 Leonard Street, officially joined the top tier of Japanese restaurants.

Inside Shoji at 69 Leonard Street, a chef who studied kaiseki in Kyoto and sushi in Tokyo merges the two traditions.

The team behind Frankies 457 Spuntino plan to add a slice shop with a Long Island pizza star; a natural wine bar; and a dining room that takes reservations.

Al Dente Pasta has added spinach and turmeric flavors in fun shapes to its lineup.