Instead of banning indoor dining due to COVID-19, Massachusetts is squeezing restaurants with ever-tightening restrictions. At Cornwall's Tavern, it becomes a question of whether to take a break.
Scientists are calling for efforts to protect hundreds of wild plants in the United States that are related to native foods such as cranberries and chili peppers.
Originally from Singapore, Stacey Mei Yan Fong loves baking and America. For a project she calls 50 Pies/50 States, she's made an elaborative representative pie for each state.
A Japanese café sells plants and green-tea pie. An Italian restaurant caters a prime-rib dinner. A steak-and-fries chain delivers free meals for the elderly. "Fight or flight," one manager says.
The Momofuku chef says COVID-19 has introduced "seismic" changes to his industry. "We're doing anything and everything to stay afloat," he says. Chang's new memoir is Eat a Peach.
The usual Thanksgiving spreads may be too big for this year's holiday. Instead, Chefs Anita Lo, Aarón Sánchez and Sohla El-Waylly share recipes for a relatively unfussy but still delicious meal.
It's not a normal Thanksgiving and holiday planning has gotten more complicated for many families and friends figuring out safe, socially distant ways to share favorite foods and treasured recipes.
The COVID-19 pandemic may have doubled the demand for charity food aid in the United States. At the same time, the pandemic is drying up the pool of volunteer labor that keeps food aid running.
As families across the U.S. scale back on how they traditionally celebrate the holiday, it's been a challenge for turkey producers as they figure out how to adapt to the changing market.
This pandemic year, we need traditions more than ever, so we travel back to 1961, when Susan Stamberg first tasted her mother-in-law's now (in)famous, Pepto Bismol pink cranberry relish.
The newest host of the Great British Baking Show says he'd never even seen it before he was asked to try out. But then he binged a few episodes and thought to himself, "this show's brilliant!"
Months into the coronavirus pandemic, the tedium of daily meal prep is catching up with many people. Chef and writer Katie Workman says people miss the joy of cooking for others.
Harold McGee talks about how our sense of smell affects taste, why things smell the way they do and the ways different chemicals combine to create surprising (and sometimes distasteful) odors.
