It’s the perfect season to bake smart this fall by leaning into cozy flavors and simple recipes that always come out just right.

They are not many of us who could say, at the end of our lives, that we once caused a rebellion against the New York Times, ...

Year XO Royal was crowned Best Cognac at BevTest 2025, leading eight Gold medals—four for Courvoisier. Here are the winners ...

Maryland’s donuts belong to small counters and family kitchens, not big chains. The best ones come from storefronts with ...

Discover classic Pennsylvania desserts, from shoofly pie to sticky buns, that locals still crave and visitors can’t stop ...

I make Pflaumenkuchen in the early fall when autumn plums, also known as Italian prune plums or blue plums, are in season.

Drew Dawson and Charlotte Beeton’s small, thoughtful cafe on Holland Street serves house-baked treats, fresh fruit plates, ...

For those who struggle to pick a dish when dining out, tasting menus can be a godsend. These leave tricky decisions in the hands of those who know best – the chefs – and the whole table is usually ...

For those with plant-based preferences, Mrs. Goldfarb’s “Unreal” sandwich features vegetarian corned beef/pastrami that attempts to capture the magic of the original without the meat – a noble effort ...

The matzo ball soup at Canter’s has cured more colds, broken hearts, and hangovers than any medicine known to science. It’s Jewish penicillin in its highest form, the kind of soup that makes you feel ...

Pete Wells remembers Marian Burros, a tenacious food reporter whose plum torte became one of The Times’s most famous recipes.