Food Matters

Is British Food Still a Joke?

In London, restaurants serving classic English cuisine are having a resurgence. (Yes, that means a lot of beige.)

By Alice Newell-Hanson

T’s Culture Issue

The Japanese Citrus You’re About to See Everywhere

Yuzu has already gone mainstream. Which fruits will make a splash on menus next?

By Yukari Sakamoto

Film Class

Chefs on the Films That Always Make Them Hungry

Nancy Silverton, Daniela Soto-Innes and more talk about the movies that have inspired and continue to reignite their love of cooking.

By Lauren Joseph

Making It

How Cotton Candy Won Over the Adults

Long associated with childhood and county fairs, the food has found its place among a new generation of experimental chefs.

By Lauren Joseph and Mari Maeda and Yuji Oboshi

T Introduces

The Chefs Behind New York’s Vietnamese Food Boom

A new generation of cooks are showcasing the diversity of the country’s cuisine.

By Doris Hồ-Kane

Is It Cake or Is It Salad?

In the pastry world’s latest round of culinary trickery, desserts are posing as crudités.

By Ella Quittner and Esther Choi

The Winter Travel Issue

For Some Nuns, Baking Is an Act of Devotion

In convents across Spain, the tradition of selling sweets is alive and well.

By Jason Horowitz

T 25

The 25 Essential Pastries to Eat in New York City

Which baked goods should you seek out in New York? We gathered six experts to make a list of the most innovative and delicious options.

By Ella Riley-Adams, Nicole Acheampong, Jason Chen, Becky Cooper, Luke Fortney, Mackenzie Oster, Ella Quittner and Wei Tchou

T 25

Is This the Best Sushi in Tokyo?

Six Japanese food professionals — including four acclaimed chefs — came together to find the 25 best seafood dishes in Japan’s capital.

By Hannah Beech, Kenji Hall, Melinda Joe, Joanna Kawecki, Vivian Morelli and Hiroko Yoda

T 25

The 25 Essential Dishes to Eat in London

Six of the city’s top chefs came together to determine the most delicious and memorable plates in the British capital.

By Alice Newell-Hanson, Joel Hart, Lauren Joseph, Kate Maxwell, David Paw and Jo Rodgers

The Winter Travel Issue

Four Bakery-Worthy Desserts to Make at Home

To accompany our feature on pastries, we asked chefs to share their recipes for favorite treats that, together, amount to a culinary trip around the world.

By Lauren Joseph

A Chef’s Secret to Homemade Chicken Broth

Yann Nury explains how to make stock with a golden color and clean taste, and shares a recipe for a hearty root vegetable soup.

By Lauren Joseph

The Summer Entertaining Issue

Tired of Negronis? Try a Sharona.

The cocktail — a favorite at New York’s Eel Bar — is refreshing, low in alcohol and perfect for batch mixing in advance.

By Becky Cooper

This Simple Trick Makes the Perfect Cornbread

An optional wrapping of cabbage leaves boosts the flavor and texture of Yann Nury’s favorite recipe.

By Lauren Joseph