Food

This February marks the second year of the MIT class “Coffee Matters: Using the Breakerspace to Make the Perfect Cup.”

The dating scene may change over generations, but one thing remains constant: restaurants are a often setting of love and intimacy, for better and worse.

We’re breaking down what you actually need to know about egg expiration dates, the right and wrong way to refrigerate them, plus some hacks you can use to check whether they’re still fresh.

We’ve got the city’s prime options for chicken and waffles, steak and eggs, irresistible shrimp and grits, and more.

Learn what not to do when you make a casserole—then find out what you should do instead so everything bakes up golden, bubbly, and just right.

It was cold here in Oklahoma last week. We got our first snow of the season, and school was canceled. It’s moments like those when I feel like making myself a big pot of pinto beans.

I have made many a dinner from a good rummage in the fridge. This time, a couple of less-than-perfect aubergines and a paper bag of tomatoes were turned into a thoroughly satisfying stew, the aubergines fried separately, then added to a turmeric and cumin-scented sauce.

An EVOO pro debunks the myths and shares her secrets for getting the most out of your olive oil"); } I sat beside a row of small cups, their green bowls disguising the colors of the earthy olive oil within.

A colleague approached Ernesto Di Maio, a materials scientist in Naples, Italy, and an expert in plastic foams, with a blunt suggestion: “You should do something cooler.” The colleague had a project in mind, Dr. Di Maio recalled. He wanted a perfectly boiled egg.

After living in Italy for over 15 years, I’ve learned to adhere to the social norms and customs that prevail in this country, from how to dress to when to eat.