Serious Eats: New York
This Week in 'New York Times' Food News
Fake Sugar: The world of artificial sweeteners is changing as stevia, dressed in green, hopes to shift the balance of power.
The Face on Your Plate: In his new book, Jeffrey Moussaieff Masson argues that humans evolved primarily as herbivores.
Biscuits from the Freezer: Buttermilk biscuits and yeast rolls, among the most fetishized of Southern foods, are often made with care, par-baked, and frozen.
Happy Bacteria: It is worth making yogurt once in a while just to know how good it can be. And fermentation is really cool.
Sancerre Rocks: In Sancerre and across the Loire in the Pouilly-Fumé region, many of the greatest sauvignon blanc wines in the world are made.
Empanada Passion: In Chile, where empanadas are considered to be the national dish, the meat pies can be baked or fried and filled with everything from razor clams to mushrooms.
Tacos con Rajas y Crema: Soft flour tortillas are filled with strips of roasted poblanos and then swathed in Mexican sour cream.
Zero Stars: That's what Frank Bruni gives to Graydon Carter's Charles, along with plenty of mockery.
The Perfect Burger: In New York’s increasingly sophisticated hamburger scene, the meat is the star.
Bouley Market: Bouley Market sells restaurant-quality vegetables, all prepped and ready to cook, to go with fresh meats, poultry and seafood. There is also prepared food to eat there, and plenty of sunlight.
Fancy Spatulas: Haven't you always wanted a spatula shaped like a flower?
Unusual Pickles: Renee Erickson makes mustardy pickled raisins, pickled red onions, and meaty pickled black mission figs to savor with cheese or foie gras.