In the last part of a monthlong series, Pete Wells and experts suggest how to sidestep the perils of alcoholic or sugary beverages. By Pete Wells A reporter for the Food section, Pete Wells was The Times’s chief restaurant critic for 12 years. Published Jan. 26, 2026Updated Jan. 26, 2026 Reset Your Appetite This is…
Published Jan. 1, 2026Updated Jan. 1, 2026 After weeks of festive holiday meals, you may be craving a return to comforting routines in the kitchen (and more vegetables). Cooking for yourself, with a little care and an eye to some lighter fare, can be the best way to treat yourself. We asked our Food staff…
By The New York Times By Keith Bradsher | Visuals by Qilai Shen Dec. 17, 2025 As an American reporter living in Beijing, I’ve watched both China and the rest of the world flirt with cutting-edge technologies involving robots, drones and self-driving vehicles. But China has now raced far beyond the flirtation stage. It’s rolling…
Less stress, fewer dishes and more time to enjoy the great outdoors. Mark Bittman’s salmon and tomatoes in foil.Linda Xiao for The New York Times. Food Stylist: Simon Andrews. Published July 17, 2025Updated July 17, 2025 Camping invites us to slow down, reconnect with nature and savor life’s simple pleasures. But when it comes to…
The federal government plans to develop a new definition of ultraprocessed foods, a wide-ranging group of snacks, meals and drinks that have become a cornerstone of the American diet. Nutrition researchers generally define ultraprocessed foods as industrially manufactured products that include ingredients you wouldn’t find in your own kitchen, like high-fructose corn syrup or hydrogenated…
