The solution, then, was to create more home screens.

The breaded, fried tenderloin turns 50 this year. Yes, there was a time before it was sold in every cafeteria and airport.

I may need to start putting “eat dinner” on my calendar. Maybe then I’ll actually carve out time for more than an errant ...

Coconut tapioca pudding with flaky salt is the custardy, creamy, dreamy dessert that ends this meal. The cooked tapioca ...

Today, The New York Times Magazine published one of the most ambitious stories in its long history — an account of a Russian ...

Senator Ron Wyden of Oregon seems to agree. On Wednesday he introduced a sweeping package of Supreme Court reforms aimed at ...

Across New York City, younger chefs are tweaking the menus, prices and interiors of diners on the brink, but not too much ...

Pastas made from lentils, chickpeas and beans are a smart way for children and adults alike to consume the nutrients they ...

Combine the whiskey, lemon juice, lime juice, and syrup. Fill a cocktail shaker halfway with ice, and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into martini ...

New York Times food writer Eric Kim broke the code on a classic: Stouffer's Macaroni and Cheese. Kim grew up eating the ...

Here’s what nutrition experts have to say about apples, plus some recipes from New York Times Cooking to help you eat more of them all year long. Apples are rich in dietary fiber, a type of ...

There may be plenty of vegan cheese choice out there, but don't forget our plant-based food expert's tip to help your next ...