While relying less on foods sourced from animals is a good overall strategy to tread more lightly, the truth about the sustainability of each product is complicated.

Tucked into a nondescript Bainbridge Street storefront 30 some odd yards east of Malcolm X Boulevard in Bed-Stuy, Doc’s Cake Shop is a sweet Southern breeze in dessert form. From the door, one is ...

“I started getting enthusiastic, studying the importance of New York City oyster history,” he recalls. “I learned the names of all the oysters, and I could tell which region they came from by smelling ...

The Damascus Bakery has been headquartered at 56 Gold Street since 1979, but third-generation baker and co-owner Edward Mafoud is quick to note they have been making pita in Brooklyn since 1930. That ...

Writer June Hersh shares Holocaust survivor Mary Mayer's recipe for linzer tarts, to sweeten up your quarantine kitchen during these challenging times.

Marisa Wu started making saltwater taffy almost by accident. An alum of Four & Twenty Blackbirds, Liddabit Sweets, The Meat Hook, The Brooklyn Kitchen, and others, Wu originally wanted to strike out ...

The legendary dark chocolate layer cake has become a hit the world over, with variations available far and wide. Here's where to try it.

The legendary Kentucky distillery digs deep into its history and embraces regenerative farming for its first non-bourbon spirit, Star Hill Farm Whisky.

Popeyes’ new fried chicken sandwich has caused quite a stir. Photo via Tyrgyzistan on Flickr. To understand what it means to serve a local fried-chicken sandwich at a restaurant that takes such issues ...

The first sighting of Carolina Country Store — a time warp in the midst of the parade of fast-food outlets, car washes and dollar stores — holds the promise of what you’re more likely to see driving ...

Ten years ago, when Williamsburg was well on its gentrification journey but was still without an Apple Store, the Four Horsemen opened on Grand Street and changed what wine could be. Originally a ...

Chef Christina Lecki joined Brooklyn restaurant Reynard as executive chef in July with an ambitious goal: reduce the kitchen’s waste to zero.