Mark Bittman

As more varieties and better qualities of brown rice become increasingly common, it's growing clear that you can do pretty much anything you want with this less processed version of the world's second-most-popular grain. (You ...

There are three things I love about this cocktail: It has gin in it (always a good thing), it takes less than a minute to make (ditto) and it doubles as dessert. What's not to ...

In the last 20 years or so, pad Thai has gone from being virtually unknown in this country to being a restaurant and takeout staple. It's easy to see why: The tangy, crunchy, slightly sweet ...

There are few brown-baggers in the building where I work. This is not because the food in the neighborhood is so great (it isn't), or because the cafeteria is Google-like (it isn't), but because many ...

It's not likely that tofu will become anyone's favorite food; this we know. Those who grew up in households where it was well prepared may relish it, but for the rest of us it's a ...

To me it's the best pasta dish of fall: those late nightshades, eggplant and tomato, cooked until meltingly tender, sweet and bitter at the same time, with plenty of anise-y basil and salt in the ...

Issues surrounding GMOs became more complicated last week when the International Agency for Research on Cancer declared that glyphosate, the active ingredient in the widely used herbicide probably causes cancer in humans.

You could almost feel sorry for McDonald's. That's an odd sentiment when you consider that the company's revenues in 2014 were $27.4 billion and its stock price makes it worth something like $92 billion.