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The New Face of Restaurant Hospitality Wears a Mask
As dining rooms slowly reopen, owners are scrambling to reduce risks and reassure customers with an array of gear. Face coverings lead the way.


The staff at Chops Lobster Bar in the Buckhead neighborhood of Atlanta preparing for a shift, in the facial uniform of the moment.
By Kim Severson

TRILOBITES
Elephants Really Can’t Hold Their Liquor
Humans and other species have a gene mutation that lets them digest alcohol. In other species, it’s missing.


Look at these lightweights at the Elephant Conservation Center in Laos.
By Rachel Nuwer

America’s Obsession With Cheap Meat
Meat-eating is part of the American identity, a tradition that underlies efforts to keep slaughterhouses open despite coronavirus outbreaks.
By JANE ZIEGELMAN

Alison Roman’s New York Times column on hiatus after flap with Chrissy Teigen and Marie Kondo


By Tim Carman

FRONT BURNER
A Cheese 20 Years in the Making


Hook’s Cheese in Mineral Point, Wis., is among the few Cheddar makers aging its cheeses past two years.
By Florence Fabricant

FROM THE PANTRY
These No-Bake Bars Are the Next Best Thing to a Peanut Butter Cup


Sweetened peanut butter topped with a simple chocolate shell, you’ll want to keep these treats on hand in the fridge — if they last that long.
By Melissa Clark

ONE GOOD MEAL
A Hotelier’s Spicy Fish Stew
As she prepares to embark on a new chapter, Liz Lambert has rediscovered the joy of sharing food with her family.


The finished product should have a rusty red color, a spike of acid and a touch of heat.
By Nick Marino


Glorious Chicken on the Grill
The hardest meat to grill can also be the best if it’s prepared and cooked properly. Here are the basic principles to follow.


Spatchcocked, slashed and stuffed with sliced lemon, this whole chicken stays juicy despite the heat of the grill.
By Clare de Boer

FROM THE PANTRY
This Buttery Caper Sauce Will Lift Any Vegetable (or Meat)


For a simple meal with loads of flavor, pair this sauce with in-season asparagus and scrambled eggs, or add it to whatever is in the crisper.
By Melissa Clark


FRONT BURNER
Torch & Crown Opens Its Manhattan Brewery


The company, currently brewing at a facility in the Bronx, will sell canned beer from the new SoHo shop.
By Florence Fabricant