In which our chief restaurant critic renders judgment on a selection of store-bought varieties.

To make your own batch of warm, wintry goodness, Andrew Carmellini suggests this royalty-inspired recipe.

The cure to what ails you is only a phone call away.

Fifty of the city’s tastiest soups.

Generally cheap, culinarily on-trend, and always perfect for winter, soup is having something of a moment. Here, a you-know-what-to-nuts guide.

In his new book, Priceless: The Myth of Fair Value (and How to Take Advantage of It), author William Poundstone dissects the marketing tricks built into menus—for example, how something as simple as typography can drive you toward or away from that $39 steak.

A change of imported-chocolate regimes at a Park Avenue boutique, just in time for the holidays.

As the coffee scene grows ever more specialized, one restaurant group searches for less common grounds.

A tiny meat counter in Boerum Hill introduces deliphiles to pastrami’s Canadian cousin.

The Spotted Pig’s Annie Myers might be the city’s only official restaurant forager.