NYTimes

Mr. Batterberry was a food writer and historian who founded two influential magazines, Food & Wine and Food Arts.

A syrup recipe that appeared in The Times in 1900 was made not for salads but for summer drinks.

Social trends and changing demographics have forced botanical gardens to widen their appeal beyond flowers and plants.

Giorgio Milos, the 2008 barista champion of Italy, is giving away coffee every Friday from noon to 2 p.m. until early October.

Glenn Collins visits Spark's Deli to pay witness to city health officials assigning their first letter grade.

The paiche fish will be on display at Lobster Place until 2 p.m. on Thursday.

Union Square Hospitality Group is set to open three new restaurants in Battery Park City next year.

The giant Italian food hall, a culinary extravaganza, is set to open in a month or so on West 23rd Street.

Andrew Scrivani discusses the ideal camera settings for shooting food.

A cumin-spiced stew of okra along with corn pancakes takes advantage of what's in the market now.

A new city health department program requires dining establishments to post a grade of A, B or C for cleanliness.

For American wine lovers, the world of sake may be disquieting at first, but its rewards can go well beyond what’s in the glass.

Along with a new inspection system, a new way to keep track of it.

Korean-style tacos, a Southern California phenomenon, are now on the menu in other parts of the country.

A dish inspired by a Japanese bar snack, with almonds, squid and cucumber standing in for shark.

The former chef at the Waverly Inn is trying to duplicate its insider atmosphere with similar food at the Lion.

Food-related events in the next week include wine tastings and block parties.

The kitchen at this divey bar in Williamsburg, Brooklyn, turns out a vaguely Southern array of crunchy, spicy, greasy, gooey and salty dishes.

New quotas will allow caviar from the Caspian Sea to be sold in the United States for the first time in two years.

A new walnut mustard made in Burgundy is forceful, tart and pungent.