It’s fall, and we are thick in the season of preparing for Thanksgiving, which is the Super Bowl of New York Times Cooking.

“If you met another Peruvian, you would hug them, and immediately start talking about food.” Today, that conversation ... Janice Chung for The New York Times “They asked me, do you still ...

In July, Pete Wells announced he was stepping down from his coveted position as restaurant critic for the New York Times. In ...

Mette Lykke leads Too Good to Go, which operates in 19 countries to reduce waste and make surplus food accessible.

We’ve got more lentils — and more Ali Slagle — with today’s hearty one-pot recipe: a streamlined take on a classic Neapolitan ...

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

Tennessee onions are a golden casserole of thinly sliced onions, loads of butter, a spray of spices and a whole lot of cheese ...

Through her restaurant in France and her academy, Nadia Sammut aims to teach people about how their food choices can harm — ...

New York City is a reflection of global food culture and a trailblazer; not only does it have North America's most lauded ...

Navigating the twists and turns of today's Strands puzzle proving to be a challenge? No worries! If you find yourself ...

With these three easy strategies and budget-friendly recipes, cooking meals other than the big feast can be stress-free.

The three big airports that serve New York City have proposed allowing concession prices to rise and adding a surcharge to ...