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lsandersonThe Delicate Dance of a Progressive C.E.O. in the Trump Era
J. Clifford Hudson is a Democrat who values diversity at his company, Sonic Drive-In. But he knows that some of his franchise owners and their customers may not share his views.
By SAPNA MAHESHWARI
TRILOBITES
The Swiss Consider the Lobster. It Feels Pain, They Decide.
The Swiss government has banned tossing lobsters and other crustaceans into boiling water. But what’s the science behind that decision?
By KAREN WEINTRAUB
TRILOBITES
If We Ever Get to Mars, the Beer Might Not Be Bad
College students at Villanova University found that hops, leafy greens, carrots and scallions all could grow in an approximation of Martian dirt.
By KENNETH CHANG
The Canada Issue
A celebration of Canadian cuisine, from its indigenous chefs to its famous butter tarts and Caesars.
By THE NEW YORK TIMES
In Canada, Hunting and Preserving an Indigenous Way of Life
As the country grapples with a troubled past, a new generation of cooks and scholars is reclaiming and spreading the cuisine of its ancestors.
By DAN BILEFSKY
In Vancouver, a Door to a Parallel Culinary World
Kissa Tanto, a dolled-up setting for Italian food with Japanese influences, is part of a respectful revival in the city’s Chinatown.
By PETE WELLS
SLIDE SHOW
Kissa Tanto
A dreamworld in Vancouver, where Italian food is made with Japanese sensibility and ingredients.
FOOD
Toronto Suddenly Has a New Craving: Syrian Food
By DAVID SAX
Where Has This Treat Been All Your Life? Canada
With its flaky pastry, caramelized crust and bracingly sweet filling, the butter tart has it all.
By SARA BONISTEEL
Recipes: Butter Tarts | Butter Tart Squares
FRONT BURNER
Canada’s Oysters: Treasures Ready to Be Slurped
Find a selection of briny favorites from the coasts at the Lobster Place.
By FLORENCE FABRICANT
FRONT BURNER
Cooking, the Benjamin Franklin Way
A new book explores the food passions and larder of a founding father.
By FLORENCE FABRICANT
A Buttery Spanish Cheese for Melting
Mahón, a versatile cheese from the island of Minorca, has found its way to American grocery stores.
By FLORENCE FABRICANT
An Old New York Taste by Way of Vermont
Mother Myrick’s Confectionery carries on a proud buttercrunch tradition.
By FLORENCE FABRICANT
WHAT TO COOK
A Cake for Dr. King
Today, we commemorate the life and death of Martin Luther King Jr., and if you’d like to bake in celebration of his birthday, we’ve got just the recipe.
By SAM SIFTON
WHAT TO COOK
What to Cook This Week
Embrace the extra time this weekend, and make a chicken with vinegar, a wild rice and mushroom casserole or a firehouse chili gumbo.
By SAM SIFTON
BITES
A Berlin Restaurant That Cooks Without Compromise
Mrs Robinson’s manages to match the German capital’s cheeky, creative spirit in its vibe and food.
By GISELA WILLIAMS
WINE, BEER & COCKTAILS
Canadian Whisky’s Long-Awaited Comeback
By CLAY RISEN
THE POUR
From Ontario, Cool-Climate Wines of Beauty and Vision
By Eric Asimov
WINE, BEER & COCKTAILS
It Came, It Quenched, It Conquered Canada: The Caesar
By ROBERT SIMONSON
Recipe: Caesar Cocktail
J. Clifford Hudson is a Democrat who values diversity at his company, Sonic Drive-In. But he knows that some of his franchise owners and their customers may not share his views.
By SAPNA MAHESHWARI
TRILOBITES
The Swiss Consider the Lobster. It Feels Pain, They Decide.
The Swiss government has banned tossing lobsters and other crustaceans into boiling water. But what’s the science behind that decision?
By KAREN WEINTRAUB
TRILOBITES
If We Ever Get to Mars, the Beer Might Not Be Bad
College students at Villanova University found that hops, leafy greens, carrots and scallions all could grow in an approximation of Martian dirt.
By KENNETH CHANG
The Canada Issue
A celebration of Canadian cuisine, from its indigenous chefs to its famous butter tarts and Caesars.
By THE NEW YORK TIMES
In Canada, Hunting and Preserving an Indigenous Way of Life
As the country grapples with a troubled past, a new generation of cooks and scholars is reclaiming and spreading the cuisine of its ancestors.
By DAN BILEFSKY
In Vancouver, a Door to a Parallel Culinary World
Kissa Tanto, a dolled-up setting for Italian food with Japanese influences, is part of a respectful revival in the city’s Chinatown.
By PETE WELLS
SLIDE SHOW
Kissa Tanto
A dreamworld in Vancouver, where Italian food is made with Japanese sensibility and ingredients.
FOOD
Toronto Suddenly Has a New Craving: Syrian Food
By DAVID SAX
Where Has This Treat Been All Your Life? Canada
With its flaky pastry, caramelized crust and bracingly sweet filling, the butter tart has it all.
By SARA BONISTEEL
Recipes: Butter Tarts | Butter Tart Squares
FRONT BURNER
Canada’s Oysters: Treasures Ready to Be Slurped
Find a selection of briny favorites from the coasts at the Lobster Place.
By FLORENCE FABRICANT
FRONT BURNER
Cooking, the Benjamin Franklin Way
A new book explores the food passions and larder of a founding father.
By FLORENCE FABRICANT
A Buttery Spanish Cheese for Melting
Mahón, a versatile cheese from the island of Minorca, has found its way to American grocery stores.
By FLORENCE FABRICANT
An Old New York Taste by Way of Vermont
Mother Myrick’s Confectionery carries on a proud buttercrunch tradition.
By FLORENCE FABRICANT
WHAT TO COOK
A Cake for Dr. King
Today, we commemorate the life and death of Martin Luther King Jr., and if you’d like to bake in celebration of his birthday, we’ve got just the recipe.
By SAM SIFTON
WHAT TO COOK
What to Cook This Week
Embrace the extra time this weekend, and make a chicken with vinegar, a wild rice and mushroom casserole or a firehouse chili gumbo.
By SAM SIFTON
BITES
A Berlin Restaurant That Cooks Without Compromise
Mrs Robinson’s manages to match the German capital’s cheeky, creative spirit in its vibe and food.
By GISELA WILLIAMS
WINE, BEER & COCKTAILS
Canadian Whisky’s Long-Awaited Comeback
By CLAY RISEN
THE POUR
From Ontario, Cool-Climate Wines of Beauty and Vision
By Eric Asimov
WINE, BEER & COCKTAILS
It Came, It Quenched, It Conquered Canada: The Caesar
By ROBERT SIMONSON
Recipe: Caesar Cocktail
