Behind the scenes, competing forces battle for the reputation of prestige meat.

Yewande Komolafe?s version, inspired by the chef Paul Carmichael, chases the brilliant balance of the original.

The La Marzocco coffee maker has long been a sought-after classic. But used machines are now even more coveted by cafe owners and collectors.

For decades, Carleton College in Minnesota has kept a place where students and others can come, bake and share. After a recent renovation, we checked in.

As war engulfs their homeland, four expats are distilling aragh sagi, a Persian drink that?s catching on in American bars, restaurants and stores.

With carefully positioned cameras and user input, the website Damn Lines hopes to address the worst part of visiting popular restaurants.

While $50 a bottle is nobody?s idea of cheap, in the context of Burgundy, it can be a good deal. Here are 12 bottles for $50 and under.

High-quality bagels were once the sole domain of a few major cities. Investors believe they can take the breakfast staple nationwide.

A New York City councilman?s Instagram post is just the latest entry in a fierce debate about the price of dining out.

The designer and host of ?The Cutting Room Floor? fashion podcast answers the Where to Eat questionnaire.

The cookbook author and chef Ifrah F. Ahmed turned her mom?s mission ? preserving a culinary tradition ? into her own.

Prescribing produce, crafting meals: More medical schools are teaching students how to cook and use food as a tool for treating patients.

The Cote and Coqodaq team plan for three restaurants on three levels in Midtown, and Ferdinando?s Focacceria gains a second life from the Cafe Spaghetti owner.

I rarely think to put carrots in a stir-fry, but these are sliced so thinly that they cook in a flash.

Wainwright?s Tavern brings comforts and house accounts to Third Avenue, Cleo offers a new spot for rotisserie chicken downtown and more restaurant news.

Kenji López-Alt?s extra-creamy scrambled eggs are the perfect dinner for busy, scrambled weeknights.

You don?t have to live in Southern California to recreate the way cuisines come together. Start with these 30-minute spicy pork noodles.

All the hits are here: salty bacon, creamy avocado, funky blue cheese, sweet tomato, crisp romaine.

Fudgy, freezer-friendly brownies are easier than cake and vanish just as fast.

Becky Hughes answers three of our readers? hyperspecific questions.

Follow this vegan broccoli rabe pasta with a five-star spoon cake.

Yewande Komolafe?s crispy tofu with cashews and blistered snap peas is quick to make and a textural delight to eat.

A new recipe from Yotam Ottolenghi has us contemplating the best ways to cook an egg.

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