Levi Dalton hosts the podcast “I’ll Drink to That.”
An electric pressure cooker gives these meatballs a tender texture.
Brisket ramen at Kemuri Tatsu-ya, a “Texas izakaya” in Austin, Tex. The dish was an early attempt by Kemuri’s chefs and owners, Takuya Matsumoto and Tatsu Aikawa, to create a hybrid Japanese-Texan cuisine.
Gabriela Herman for The New York Times
Sarah Masoni at the Food Innovation Center at Oregon State University in Portland. “She’s an evil genius,” one client said. “In a good way.”
The cookbook author Sameen Rushdie prepares sabut raan, her family’s version of a whole roasted leg of lamb, at her home in London.
Spicy ginger pork noodles with bok choy.
Antoine Bootz for The New York Times
Row 7 Seed Company aims to connect plant breeders with restaurant chefs as they develop new varieties of vegetables, in some cases sending chefs a range of trials to taste test, as with this squash.
Chefs and home cooks ferment a wide range of vinegars that are prized in kitchens, like this pear vinegar made by Misti Norris, a Dallas chef.
Cole Wilson for The New York Times
Cezin Nottaway, an Algonquin who runs a catering business, smokes moose meat using a method she learned from her grandmothers. She is part of a rising generation of Indigenous cooks and scholars trying to preserve and spread the food culture of their ancestors.
Give the classic brownie a sophisticated update with caramel and a sprinkle of sea salt.
Maguy Le Coze at Le Bernardin, the Midtown Manhattan citadel of seafood that she owns with the chef Eric Ripert. Mr. Ripert called her “the soul, the spirit and the boss” of the restaurant.
At Beer Street’s original location in Williamsburg, Brooklyn, the bar manager and partner Cory Bonfiglio pours a beer into an aroma-enhancing Teku glass.
Skillet chicken with white beans and caramelized lemon.
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