Category: Cooking and Cookbooks

Amaranths Were Nearly Wiped Out by Colonization. Now, They’re Making a Return.

Once a mainstay of Indigenous diets, the South American crop is having a resurgence in popularity, in part because of its health benefits.
The New Era of West African Fine Dining

Across the diaspora, chefs are sharing knowledge about long-overlooked cuisines — and creating some of the most exciting dishes you’ll find in Europe and America today.
Weeds Are Everywhere. Why Aren’t We Eating Them More?

Fast-growing and prolific, these plants are the next frontier in foraging.
Keens Steakhouse Is a Shrine to a Bygone New York

Keens, a fixture in midtown Manhattan since 1885, is a shrine to a bygone city.
From a Celebrated Chef, a New Line of Home Goods

Clare de Boer and her husband, Luke Sherwin, have launched Roseland, a company selling furniture inspired by early American design.
In Michigan, a Queer Retreat With Dancing in the Woods

The editor Ryan Fitzgibbon invited collaborators to toast “A Great Gay Book,” a new collection of pieces from his influential, now-defunct magazine, Hello Mr.
Why So Many Chefs Don’t Want Restaurants Anymore

Some of America’s most lauded cooks have stepped away from the lunch-and-dinner grind.
Why Cakes Can Be a Powerful Form of Protest

A new generation of bakers are reviving an old tradition.
How Chicken Tenders Conquered America

The breaded, fried tenderloin turns 50 this year. Yes, there was a time before it was sold in every cafeteria and airport.
A Local’s Guide to Chiang Rai, Thailand

Four insiders on where to stay, eat “micro-seasonal” dishes and shop for handmade pottery and textiles.
Why Breast-Shaped Cakes Are the Confection of the Moment

An age-old Sicilian sweet, inspired by the martyrdom of St. Agatha, is finding favor with modern pastry chefs.
Can a Scotch Egg Be Fancy?

Plus: a new ski-in, ski-out hotel in the French Alps, titanium watches and more from T’s cultural compendium.