dining


An Extra Step Worth Taking

An Extra Step Worth Taking

Butter's roasted pork chops with shiitake mushrooms.

Exploring the Sweet Subtleties of Vinegar

Exploring the Sweet Subtleties of Vinegar

Chefs and home cooks ferment a wide range of vinegars that are prized in kitchens, like this pear vinegar made by Misti Norris, a Dallas chef.

The Life of a Restaurant Inspector: Rising Grades, Fainting Owners

The Life of a Restaurant Inspector: Rising Grades, Fainting Owners

Fayick Suleman on his daily rounds. He has been a restaurant health inspector since 2010, when New York City began assigning letter grades.

Nothing Smells Rotten in Leslie B. Vosshall’s Compost Pail

Nothing Smells Rotten in Leslie B. Vosshall’s Compost Pail

Leslie B. Vosshall with her compost pail in her Upper West Side apartment.

Chocolate-Making Is Secretive. This Chocolatier Isn’t.

Chocolate-Making Is Secretive. This Chocolatier Isn’t.

Melissa Coppel runs a school in Las Vegas that specializes in precise chocolate-making techniques, big flavors and colorful, intricate design.

Grant Achatz, Science-Minded Chef, Turns to Cloning

Grant Achatz, Science-Minded Chef, Turns to Cloning

Cole Wilson for The New York Times

Cod Optimization, From Head to Tail

Cod Optimization, From Head to Tail

A cod’s brain, lips and eyes go into a pasta sauce.

The New Noma: Frequently Asked Questions

The New Noma: Frequently Asked Questions

At the new version of Noma, in Copenhagen, sea-snail broth is meant to be sipped from a shell with pickled flowers around the lip.

How to Fit All of Asia (and a Food Cart) Into a Museum Cafe?

How to Fit All of Asia (and a Food Cart) Into a Museum Cafe?

The chef Deuki Hong (center) with Bin Chen (left) and Andrew Chau, the founders of Boba Guys, an artisanal bubble-tea chain. They are rethinking food at the Asian Art Museum in San Francisco, where the Taiwanese artist Hung Yi’s sculpture “Dragon Fortune” guards the front steps.

Mastering Chinese-Style Ribs at Home

Mastering Chinese-Style Ribs at Home

Perhaps the best oven-roasted ribs you’ll ever make. Finish the ribs on a grill for extra smoky flavor.

Grilling Turns Back to an Ancient Fuel: Wood

Grilling Turns Back to an Ancient Fuel: Wood

Gwen, in Los Angeles, uses an Uruguayan-style braseiro (rear), an open metal basket for burning logs to embers. On the grill is a rib-eye dry-aged for 80 days.

Stew Season Gets a New Star

Stew Season Gets a New Star

Provençal fish stew.

It’s Not Fake French, It’s Frenchette

It’s Not Fake French, It’s Frenchette

Cole Wilson for The New York Times

Quinoa Hush Puppies: A Healthful Twist on a Southern Staple

Quinoa Hush Puppies: A Healthful Twist on a Southern Staple

Market Table’s quinoa hush puppies with chile aioli.

A Simple Treatment for Stunning Scallops

A Simple Treatment for Stunning Scallops

The simplest preparation is the best with sea scallops.


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