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 ...

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

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

Store vacancy rates are still above prepandemic levels, but new food and drink businesses, led by Mexican, Japanese and ...

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 ...

It might seem like there’s news about E. coli or listeria every week. Here’s what the data on food safety actually show.

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

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

Damon Winter/The New York Times Supported by By Ben Ratliff Quincy ... died on Sunday night in his home in the Bel Air section of Los Angeles. He was 91. His death was confirmed in a statement ...