Priya Krishna

A portrait of the five boroughs between two slices of bread.

As Asian groceries like H Mart, Patel Brothers and 99 Ranch expand, they are reshaping American eating habits, and the American grocery market.

The Smarties plant in Union, N.J., churns out thousands of pounds of candy a day. Meet the woman who keeps everything running smoothly.

The National Labor Relations Board says the management at Lodi unlawfully fought a union drive. If the allegations are upheld, the board could force the company to bargain.

To connect with a parent who awes (and occasionally intimidates) everyone around her, the Times reporter Priya Krishna spends time with her in the kitchen.

Dessert lovers from Chile to Pakistan to Fiji claim it as a national treat. How did it get there from the woods of Germany?

There’s plenty of barbecue and Mexican — as you’d expect — but also world-class Japanese, Korean and more. Comments welcome, as always.

It’s not just seafood and Italian in the greater Boston area. There’s great Vietnamese, omakase, Peruvian and even bagels worth seeking out. (Don’t worry, there’s also great seafood and Italian.) We’ll see you in the comments.

We scouted the city’s vast food scene, from stellar hot dogs and renowned Italian beefs to refined tasting menus. (And we’re here for your comments.).

Cheap, unfussy and adaptable, these lentils call up warming memories of home and family for many South Asians.

They’re popping up all over the dining world: huge, elaborate arrangements of faux blossoms and plants — many of them the work of one enterprising man.

We’re looking for shoppers to document their habits for a story that will paint a portrait of food purchasing in America today.

Higher prices? Fewer places? As several states consider lifting wages for tipped workers, here’s how the shift is already playing out in the nation’s capital.

Higher prices? Fewer places? As several states consider lifting wages for tipped workers, here’s how the shift is already playing out in the nation’s capital.

Drevon Alston runs the dish pit at the perennially packed Brooklyn restaurant Gage & Tollner. We followed him as he worked one of his busiest weekend shifts.

We gathered 121 menus from restaurants all over the country. Together, they offer a glimpse into the tastes and values of today.

Hand Hospitality has become a major player by channeling the creative energy of Seoul. But don’t expect its soft-spoken owners to crow about that.

We gathered 121 menus from restaurants all over the country. Together, they offer a glimpse into the tastes and values of today.

The shape-shifting baking tools can reveal a lot about what’s on people’s minds, as one American company has learned, to its profit.

Amy O’Rourke works the seafood counter at a busy suburban grocery store. We spent the day with her to see how she gets everything done.

The Texas chain, which serves turkey dinners year-round, has come to define the holiday for its loyal customers — and not just with its food.

The Houston suburb Sugar Land got its name from a business reliant on the forced labor of convicts. But efforts to memorialize those people have stalled.

Scoring a table in New York can seem impossible, but it may be easier than you think. Here’s how the competition played out for one dinner, with tips from the winning players. Want to win the restaurant reservation game?

Scoring a table in New York can seem impossible, but may be easier than you think. Here’s how the competition played out for one dinner, with tips from the winning players.

The dining scene here is having a moment, whether it’s outstanding pizza, fiery Ethiopian fried chicken or French inflected cuisine that feels like a cozy dinner party.

The bread has meant many things to many people, from South Asia to South America. Now a new generation is using it for pizza, French toast and more.

Some couples who have a foot in two cultures are taking their ceremonies into their own hands. (See: a playlist that blends Bad Bunny and Bollywood.)

The 50 places in the United States that we’re most excited about right now.

A growing number of video stars are using their online clout to break into the publishing world — and top the best-seller lists.

A surge of students with allergies and special diets is challenging meal services and changing the shape of the campus cafeteria.

Clever tricks and smart additions make for one killer one-pot cheeseburger macaroni with over 6,000 reviews.

Delicious, simple recipes that revive and restore.

Psyllium husks, a staple of South Asian medicine, are catching on in America for all kinds of uses, like easing digestion, curbing appetites and gluten-free baking.

As fentanyl overdoses in public spaces spike, the lifesaving drug Narcan is being stocked by more and more bars and restaurants.

They are an unavoidable part of being online. But are they making us better cooks?

The wholesome summer favorite is catching on in the U.S., but with sprinkles, drizzles and even cookies to satisfy the nation’s sweet tooth.

Over the last decade, the rule book for barbecue has been rewritten. Here are some the most important new authors of this singular cuisine.

Nikita Richardson and other Times food writers have dozens of recommendations for your summer bucket list.

The city’s booming economy is attracting a flock of luxury restaurants from other cities. Is that a good thing for local cuisine?

For the YouTube series “On the Job,” Priya Krishna spent a day with Celestino García, who works his magic at three New York shops.

These added-on fees confuse diners and even employees, but more owners are relying on them to help make a tough business work.

Corona Plaza, a rare hub created by neighborhood food vendors, teems with the aromas and colors of many cuisines. But its future is uncertain.

South Asian cooks swear by the bite of mustard oil. But in the West, it is not as widely available.

The fastest-growing dessert chain in the United States has sweets lovers divided. But the debate is great for business.

“Shucked” is the first Broadway show in which the breakout star is a vegetable, served up in a cornucopia of puns.

Our columnist reviews the day’s puzzle. Warning: contains spoilers!

The country-music star is trying to revive her childhood home in Oklahoma with a restaurant, concert stage and lots of Reba memorabilia.

The statement jacket designed by Rachel Antonoff and patterned with farfalle has become a social-media and street-style sensation.

It may seem sacrilegious to stovetop loyalists, but when it comes to consistency, this household appliance is a weeknight meal’s best friend.

A pantry’s worth of savory food scents, from burgers to croissants to latkes, are finding their way into luxury candles.

She was committed to codifying traditional Chinese cooking techniques when most Americans thought of Chinese food as dishes like chop suey and chow mein.

Your favorite dessert may have a not-so-secret ingredient.

A discothèque, a shrine to Dolly Parton, an ode to Iranian films: These are just a few of the eye-popping, eccentric restaurant restrooms giving diners a different kind of thrill.

No cooking, no cleanup, no script: A growing number of Americans are spending the holiday at sea, making new friends and traditions.

For a decade, the online reservations industry was dominated by one player. Now the myriad choices have given way to strong opinions from diners.

Researchers are using artificial intelligence to create recipes, complete with appetizing photos and back stories. But Thanksgiving poses a challenge.

We asked an artificial intelligence system to devise a holiday menu. Here, for the intrepid home cook, are the results.

The furnishings store has moved into the hospitality business — but the food may not be the point.

We visited five South Asian sweet shops across the United States as they prepare colorful treats for one of their biggest days of the year.

Young athletes are expected to treat their veteran teammates to an exorbitant meal. Is it a form of team bonding — or hazing by another name?

An unorthodox businessman, he took on the wine industry and its high markups, selling wine at prices many families could afford every day.

Diners are returning from their summer vacations and heading back into restaurants.

Americans are increasingly turning to pay-later services for groceries and other everyday essentials. And there are signs that the practice is putting some in deep debt.

Herb-marinated swordfish, browned halloumi, silken tofu dishes and more recipes.

A case for creating an epic spread of salmon kababs, herbed yogurt and salad-e shirazi, and more recipes for the days ahead.

Half the world’s population has H. pylori, a type of bacteria that can mess with digestion. So why doesn’t the problem have a higher public profile?

A sleek newcomer, the Pina Pro, is appearing on droves of outdoor tables in the city — and sometimes disappearing, as diners fall for its mellow glow.

As diners everywhere suffer the shock of inflation, we tally up the many costs and forces driving up menu prices at a single restaurant.

Five recipes for the use-them-or-lose-them ingredients hanging out in your refrigerator.

The food of the Zomi people of Myanmar isn’t easy to find in America, even in this city so welcoming to refugees. But this weekend it will move front and center.

Easy vegan peanut-butter maple ice cream, roasted mushroom larb and more recipes.

Joy Baking Group has cornered much of the market with one guiding principle: When it comes to cones, people want what they know.

A number of restaurants are betting that Americans want to get gussied up again, but not everyone is thrilled about the fashion screening.

Popupbagels drives its suburban versions into a city with very fixed ideas of what makes a bagel. It’s a daring move, but it’s paying off.

From a former KFC to a 1950s-style drive-in, owners see the quick-service window as a portal to a wider audience.

As culinary programs dwindle and restaurants hunt for help, these local campuses are adding state-of-the-art cooking schools at a friendly price.

Eric Adams has promoted nutrition like no predecessor besides Michael Bloomberg. Some food activists see the prospect of real change, but others want more details and diligence.

Kesar pista, an intoxicating combination of fragrant saffron and earthy pistachio, is a favorite on the Indian subcontinent — and an excellent base for many sweets.

Clare de Boer, who won accolades at King, is branching out with Stissing House, in a former Hudson Valley inn.

Paleo, vegan, gluten-free: Owners are putting animals on human regimens and fueling a huge pet-wellness industry. But some health experts are concerned.

Crisp and chewy on the outside, gooey on the inside, the popular street food feels nostalgic for some Korean Americans, novel to others.

This was featured in live coverage.

Elio’s let the former Alaska governor eat indoors despite a city rule that it ask for proof she was vaccinated. She wasn’t.

Elio’s, an Upper East Side celebrity haunt, confirms that it let her in despite a city requirement that all indoor guests show proof of vaccination. Ms. Palin tested positive for the coronavirus on Monday.

With a shift in demographics and tastes, chefs are finding an unexpected home for their ambitious cuisine.

This was featured in live coverage.

Without hard rules about employees who test positive, owners and workers are weighing safety against finances, and not always agreeing on the answer.

In this city so protective of its traditions, a new generation of cooks is creating fresh variations on a deliciously soggy sandwich.

Long-haul drivers are under intense pressure this season, but many will carve out the time (and the onboard space) to make steaks, turkeys and charcuterie boards.

This was featured in live coverage.