Much to my dentist’s dismay, I love sweets. A meal simply doesn’t feel complete without something sugary at the end, and many a 3 p.m. slump has been avoided with a well-timed cookie. A few weeks ago, a waiter called my group her favorite table after we ordered the entire dessert menu. But I understand…
Ask any frequent traveler their rules for a trip, and you’ll likely hear the same advice: Never check a bag. Carry-on only. But fitting everything you need, especially for a longer stay, into one small suitcase and one handbag or backpack requires some ingenuity: The maximum dimensions for luggage going into most overhead bins are…
Cooking is, in almost every way, magic. Every day, we trot into our kitchens with an idea and a few tricks up our sleeve, transforming ingredients and conjuring wholly new creations in the process. Recipes, then, are little spells, road maps to transcendent deliciousness. Only with a recipe can you turn just three ingredients into…
When the Ranch at Malibu opened in 2010 as a luxury health resort on 200 acres in California’s Santa Monica Mountains, its approach was somewhat radical: Guests signed up for a full week of group hikes, fitness classes, spa treatments, nutrition consults and communal, organic meals without caffeine, gluten, soy or dairy. The goal, says…
We’re in a strange sort of shoulder season, cookingwise. We’re ready for spring’s freshness, but are not quite done with winter’s cozy comforts. So today’s newsletter features recipes that compromise deliciously — dishes that are light yet filling, hearty yet bright. Melissa Clark’s sesame chicken with cashews and dates fits this bill, with its nutty,…
Anthony Aranda, a 23-year-old tourist from Peru, had only two days to visit Paris with his cousin, so getting to the top of the Eiffel Tower featured prominently on his to-do list. But on Thursday, he had to cross it off that list without stepping foot on France’s famed Iron Lady. A labor strike, now…
Maya Vadiveloo spends most weekdays studying food. As a dietitian and associate professor of nutrition at the University of Rhode Island, she pores over large data sets to help people make healthier decisions at the grocery store. But at night, when she gets home from work, perfect nutrition is not top of mind. “I obviously…
After years of renting, Jackson Owens and Flora Jin bought a loft in Bedford-Stuyvesant, Brooklyn, and it felt like the stuff of dreams. A week or so later, it was more like a nightmare. A few floors above them there was a gas leak, then an explosion. When the sprinklers came on, many of the…
The Alabama Supreme Court has opened a new front in the legal debate over when human life begins. Embryos created and stored in a medical facility must be considered children under the state’s law governing harmful death, the court ruled. Friday’s ruling was cheered by anti-abortion activists nationwide, who have long argued that life begins…
For water to freeze, it must first be super-chilled — that is, chilled below 32 degrees Fahrenheit. Only then does it undergo a phase change from liquid to solid: Its structure transforms from a loosely bound mass of flowing molecules into crystalline aggregates with a strict, regular alignment. These aggregate crystals in frozen foods can…
