A human rights researcher in Ukraine, on break from her often grueling work, crisscrossed three Mexican states in search of the stories behind the spice.
Category: Cooking and Cookbooks
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How Ana Ros, One of the World’s Best Chefs, Put Slovenia on the Culinary Map
Ana Ros broke through the boys’ club of fine dining, earning Hisa Franko in Slovenia two Michelin stars and a spot on the list of the world’s best restaurants.
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Why Do American Diners Have Such a Limited Palate for Textures?
Complex taste sensations play a crucial role in food around the world — but have long been shunned stateside.
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Why Monumental Cream Puff Towers Are on the Rise
Croquembouche, the French pastry popularized in the early 19th century, is suddenly back on the banquet table.
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Pablo Barba’s Carnival of the Grotesque
Plus: fig leaf ice cream, a hotel in the hills of Majorca and more from T’s cultural compendium.
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Designers and Meghan Markle Like the Taste of Her Cakes
Claire Ptak, who is publishing her fifth cookbook in May, counts Meghan Markle, Simone Rocha and Christopher Kane as fans of her desserts.
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A Meal in Which Bread Was the Starter, the Main and the Dessert
At a cabin in rural France, the author Laurel Kratochvila gathered some of Europe’s most exciting bakers to exchange unusual ideas — and loaves.
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At Restaurants, Dog Menus Are the New Kid Menus
From special menus for canine companions to food trucks and even tasting menus, some restaurateurs are pulling out all the stops for pets.
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Ruth Rogers and Nina Raine Find the Drama in a Restaurant
The River Cafe chef first hired the playwright and director as a waitress — a job that soon inspired a play.
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For Two Mexico City Chefs, a Culinary Legacy Is About Much More Than Food
Gabriela Cámara and Monica López Santiago are in different stages of their careers, but they’ve both had to overcome the machismo culture in professional kitchens.