Officially, Alex Vadukul is the features writer for the New York Times’ “Styles” section, but readers know him as the paper’s ...

It was 11 a.m. on a damp and blustery Saturday, a nor’easter was bearing down on New York, and a line had already formed ...

To love the pub is to lament the pub. It’s never as good as it was. Kingsley Amis, the greatest of the 20th-century British drunks, decried its decline back in the ’70s, when he seized “a long-sought ...

I wake up at 7:30 and have coffee before biking my usual loop around my neighborhood. I come back and have breakfast, which is another cup of coffee, a fried egg, and one piece of buttered white toast ...

Bread is a basic staple in many parts of the world, but it can still cause a fuss. Martin Auer’s $60 loaves of sourdough rye might be the most talked-about food of the year; bagels are launching ...

Twenty-five years ago, Ryan Bartlow was a young cook fresh out of culinary school who decamped for San Sebastián. There, he ...

I am not a religious person, but the best way I can describe my approach to the act of making dinner is as a kind of spiritual devotion. Some rituals require places of worship, clergy, costumes, songs ...

Jackie Cuscuna and Brian Smith outside of their new shop, which opens to the public next week. Photo: Courtesy of the subjects For Jackie Cuscuna, every trip to the grocery store is a reminder of her ...

The worker-owners of Sea & Soil, including Noah Wolf (far right) and Gabby Gignoux-Wolfsohn (front right). Photo: Courtesy of Sea & Soil The Zip Code 11217 is among the most expensive, highest-earning ...

Save this article to read it later. Find this story in your account’s ‘Saved for Later’ section. Dean, who arrived back from an overseas trip as he launched a new, digital version of Gourmet.

Though he’s had places with his own name on the door, the sushi chef Eiji Ichimura has a habit of sheltering under the wings of his devoted fans. For one of New York’s sushi masters, he hasn’t got ...