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Oct. 2nd, 2019
Food! Glorious Food!
Oct. 2nd, 2019 05:05 pmIf you’re an American who loves kiwi, jackfruit or jicama, you have this 96-year-old woman to thank
By Kristen Hartke
TRILOBITES
Prehistoric Parents Used Baby Bottles Made of Pottery
With the advent of agriculture, parents began feeding animal milk to children, a change in how babies were weaned.
Late Bronze Age feeding vessels from Vösendorf, Austria, about 3,000 years old. They were probably used as baby bottles.
By James Gorman
That Perplexing Red Meat Controversy: 5 Things to Know
It may be the most unexpected dietary finding to come along in years.
By Gina Kolata
Avocado Toast, Meet Gene Editing
Scientists in the U.S. and Mexico have mapped the DNA of several varieties, work that could help the fruit survive the effects of climate change.
By David Yaffe-Bellany
Want to Write a Cookbook? Don’t Count the Money Just Yet
A crop of publishers offers would-be authors very low or no advances, and may ask them to forgo royalties or sign nondisclosure agreements.
By Priya Krishna
CRITIC’S NOTEBOOK
What It’s Really Like to Eat Your Way Around the Globe
Our Australia critic went on a whirlwind dining tour for two magazines. Here’s what happened.
By Besha Rodell
A Dinner Party That’s Easy to Love, and Easier to Put Together
In his new monthly column, David Tanis will feature cohesive, celebratory menus for hosting — all mouthwatering, none difficult.
By David Tanis
How to Throw an Intimate Dinner at Home, the Parisian Way
For the fashion designer Julie de Libran, a seasonal meal is filled with lively conversation, close friends — and, of course, copious amounts of wine.
By Kin Woo
This high-tech vegan ice cream may be good enough to fool even die-hard dairy lovers
By Emily Heil
A GOOD APPETITE
A Muffin to Top Them All
It may not be as trendy as kouign-amann or Cronuts, but a buttered, toasted corn muffin is a thing of beauty.
By Melissa Clark
EAT
The Secret to Poundcake That Really Pops
By Sam Sifton
Now Rising to the Top of the Beer World: Foam
That billowy head of bubbles, long dismissed as empty fluff, is finally getting some attention from American brewers.
By Joshua M. Bernstein
FRONT BURNER
The Book for Cider Lovers
Andy Brennan, a cidermaker in the Hudson Valley, has written a how-to of sorts on his craft.
By Florence Fabricant
By Kristen Hartke
TRILOBITES
Prehistoric Parents Used Baby Bottles Made of Pottery
With the advent of agriculture, parents began feeding animal milk to children, a change in how babies were weaned.
Late Bronze Age feeding vessels from Vösendorf, Austria, about 3,000 years old. They were probably used as baby bottles.
By James Gorman
That Perplexing Red Meat Controversy: 5 Things to Know
It may be the most unexpected dietary finding to come along in years.
By Gina Kolata
Avocado Toast, Meet Gene Editing
Scientists in the U.S. and Mexico have mapped the DNA of several varieties, work that could help the fruit survive the effects of climate change.
By David Yaffe-Bellany
Want to Write a Cookbook? Don’t Count the Money Just Yet
A crop of publishers offers would-be authors very low or no advances, and may ask them to forgo royalties or sign nondisclosure agreements.
By Priya Krishna
CRITIC’S NOTEBOOK
What It’s Really Like to Eat Your Way Around the Globe
Our Australia critic went on a whirlwind dining tour for two magazines. Here’s what happened.
By Besha Rodell
A Dinner Party That’s Easy to Love, and Easier to Put Together
In his new monthly column, David Tanis will feature cohesive, celebratory menus for hosting — all mouthwatering, none difficult.
By David Tanis
How to Throw an Intimate Dinner at Home, the Parisian Way
For the fashion designer Julie de Libran, a seasonal meal is filled with lively conversation, close friends — and, of course, copious amounts of wine.
By Kin Woo
This high-tech vegan ice cream may be good enough to fool even die-hard dairy lovers
By Emily Heil
A GOOD APPETITE
A Muffin to Top Them All
It may not be as trendy as kouign-amann or Cronuts, but a buttered, toasted corn muffin is a thing of beauty.
By Melissa Clark
EAT
The Secret to Poundcake That Really Pops
By Sam Sifton
Now Rising to the Top of the Beer World: Foam
That billowy head of bubbles, long dismissed as empty fluff, is finally getting some attention from American brewers.
By Joshua M. Bernstein
FRONT BURNER
The Book for Cider Lovers
Andy Brennan, a cidermaker in the Hudson Valley, has written a how-to of sorts on his craft.
By Florence Fabricant