you can trust a New York Times Cooking recipe tester. These very thorough professionals work through every recipe to make sure each one is clear, delivers as promised and, of course, tastes wonderful.

If you are pumpkin pie-skeptical, I have a recipe for you: Melissa Clark’s brandied pumpkin pie, a New York Times Cooking classic with five stars and over 2,000 reviews. You can make it with ...

My five-star all-purpose biscuit recipe, at the ready. By Sam Sifton Sam Sifton’s all-purpose biscuits.Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

This juicy, crispy, tastes-vaguely-like-Thanksgiving fried chicken is an exciting stand-in for the usual turkey. This recipe ...

Here are the year’s notable fiction, poetry and nonfiction, chosen by the staff of The New York Times Book Review.

Researchers are trying to understand why resistant pathogens are so prevalent in the war-torn nations of the Middle East.

Eric Kim roasted dozens of birds and taste-tested eight different recipes before landing on ... David Malosh for The New York Times. Food Stylist: Simon Andrews. On a hot July day in the New ...

But I would say to trust the process and trust the written recipe. These recipes—especially the crust—are tested at least four or five times, by me personally and a recipe tester. I just had a panic ...

With these three easy strategies and budget-friendly recipes, cooking meals other ... Johnny Miller for The New York Times. Food Stylist: Vivian Lui. We are having trouble retrieving the article ...

Melissa Rodriguez opens Crane Club in the Al Coro space, the Anton’s team take on all-day Italian at Leon’s and more.

Ryan Liebe for The New York Times. Food Stylist: Erika Joyce. Here’s what you need to make this year’s classic holiday pies, tarts and cakes shine. Craig Lee for The New York Times This cake ...