Jaya Saxena

They might not inspire healthier eating habits, but they do inspire guilt and shame

With Simply Spiked Lemonade, the seltzer boom has looped back around to good old-fashioned alcopops

No snack, at least from Frito-Lay, is safe

Nice things are meant to be enjoyed, even if it means they break sometimes

Once a regional favorite, and then the it-flavor if the 2000s, red velvet has found its way into food it has no business tainting

Once a regional favorite, and then the it-flavor if the 2000s, red velvet has found its way into food it has no business tainting

A good celebrity raw chef is hard to find in this upcoming docu-series from Netflix

Nearly burnt chips, pretzels, and crackers are taking over the snack aisle

Talking to production designer Rona Liu about the challenges of animating a “chunky cute” meal

Primeval Meat sees cultivated lion and zebra meat as the future of the carnivorous diet

McDonald’s and Del Taco are offering deals tied to Mercury retrograde

From Danny Meyer’s skyscraper restaurant Manhatta to dive bars in Brooklyn, these hand-drawn menu designs are bringing a new level of fun and creativity to the dining experience

Alissa Nutting, creator of the HBO series “Made for Love,” on food, freedom, and the democracy of pizza

Pancakes are so much better when someone else makes them

From kohlrabi to rutabaga, parsnips to sweet potatoes, here are the veggies that should take pride of place on your grill this summer

When it comes to vegetarian grilling, the right sauce or condiment can rescue even the saddest, floppiest veggie skewer

They strike the ideal middle ground between “snack” and “meal”

A new crop of restaurants is embracing a next-level version of fusion that’s aggressive, slightly lawless … and undeniably delicious

Of the endless possibilities of the metaverse, you’re going to virtual Chipotle?

There’s no better utensil when enjoying my typical lunchtime slop bowl