Michelle Spear does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond ...

From the Grasshopper to the Brandy Alexander, these nostalgic cocktails bring back midcentury supper-club glamour. Prairie Rose is Food & Wine's senior drinks editor. A trained sommelier, cocktail ...

Dulce de leche flan, cherry pie and more of our favorite sweets of the year. Credit... Supported by By The New York Times The New York Times Food staff is made up of dessert people. No restaurant meal ...

Taylor Swift‘s “The Fate of Ophelia” has been given the club treatment, thanks to a remix by the Chainsmokers. Today, Swift’s official fan account, Taylor Nation, announced on Instagram that the “The ...

Nano Banana, Google’s advanced image editing model, is coming to Google Messages through the new “Remix” feature. Remix allows users to generate unique images from prompts using attached photos within ...

These unforgettable poached pears set a food writer on her trajectory. By Melissa Clark Credit...Linda Xiao for The New York Times. Food stylist: Rebecca Jurkevich. Prop stylist: Heather Greene. One ...

It’s a sweet day. Oct. 14 is National Dessert Day, and there’s no better way to make your day brighter than a mid-week dessert pick-me-up. You don’t need an excuse to grab your favorite dessert, but ...

After receiving his degree in Journalism & Media Communications from CSU in 2019, Erik began building his career in online media, and found his dream job when he joined Game Rant as a staff writer.

There’s something in the air—can you smell it? It’s sweet, slightly vegetal, even floral. It’s corn, and it’s living rent free in the minds of bakers and pastry chefs around the country. Corn mania ...

Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has more than 20 years of experience cooking professionally ...

It’s too easy to dismiss this wave of confectionery imagery as escapism. As the appetite for figurative painting decisively wanes, different forms of still life have been on the rise. These have taken ...