Two years ago, our cooking columnist Yewande Komolafe woke from a coma and soon learned her body would be profoundly altered.

When searing burgers ahead of time, you’ll want to undercook them slightly so that when you reheat them in the oven (with a ...

Packed with vegetables and grains, this surprisingly simple from-scratch meal simmers away until it’s nourishing and so ...

The silky chocolate mousse from Penny is utter bliss on a plate. I adapted the recipe so you can have it no matter where you are.

With generosity and connection in mind, I invite you to take a moment to read Yewande Komolafe’s latest column, about how she ...

Almost three of every four restaurant orders in the U.S. weren’t eaten in a restaurant, according to recent data. We spoke to ...

Hummus, bean salad and pasta pesto are the inspiration for these Melissa Clark recipes, each ready to warm you right up.

Cabbage, sour cream and melty Gruyère star in Melissa Clark’s latest one-pot weeknight dinner.

The New York Times Company recently highlighted its expanded digital subscription ecosystem, including The Athletic, Cooking, ...

A newspaper truck had a festive makeover to celebrate the Cooking team’s annual Cookie Week. By Nancy Coleman Nancy Coleman ate four cookies on assignment. Her favorite was Claire Saffitz’s mortadella ...

This simple and reliable collection of vegetarian staples — beans, pasta, tofu, salads and soups — will help you cook confidently all year long. By Tanya Sichynsky Hetty Lui McKinnon’s soy sauce and ...