A beefy, brothy Korean soup, is as reliable as it is ubiquitous.

A weekend feast — fesenjoon (Persian chicken stew with pomegranate and walnuts); sabzi polo (herbed rice with tahdig); ...

The U.S. surgeon general’s warning about the link between drinking and cancer comes at a precarious time for restaurant ...

As a cookbook author, TV personality and mentor, she sought to burst the chicken-fried stereotype of the South. Sometimes her ...

Eleanore Park, an editor for New York Times Cooking and Food, uses skills she learned working in San Francisco restaurants.

The mighty three ingredients that save my weeknight dinners (and a new habit-forming technique for cooking them easily).

Food is a powerful substance that provides more than just nourishment. It can bring people together or tear them apart. It ...

There’s no other way to accurately describe the incredibly bright nước chấm-like sauce that dresses the burnished slices.

If you need ideas for the new year, below are a handful of goals, shared among members of the New York Times Cooking and Food staff, along with recipes to keep you on track for success.

“I’ve learned a lot from all of them,” he said. By Terence McGinley Eleanore Park, an editor for New York Times Cooking and Food, uses skills she learned working in San Francisco restaurants.

Axios Visuals The New York Times is exploring bundled subscription partnerships with smaller publishers to expand its subscriber base in the U.S., sources told Axios. Why it matters: The Times has ...