For something as primal as putting energy into our body, it’s starting to feel like we need a PhD just to pack a basic lunch,” says Canadian dietitian Abbey Sharp. Her new book, The Hunger Crushing ...

There’s no core dining experience that better epitomizes Vail Village traditions than Pepi’s Restaurant and Bar, a local legend that has transcended the endless changes since the ski community’s ...

A comprehensive developer guide to implementing secure authentication in modern applications. Covers OAuth 2.0, OIDC, ...

Adam Hayes, Ph.D., CFA, is a financial writer with 15+ years Wall Street experience as a derivatives trader. Besides his extensive derivative trading expertise, Adam is an expert in economics and ...

David lives in Brooklyn where he's spent more than a decade covering all things edible, including meal kit services, food subscriptions, kitchen tools and cooking tips. David earned his BA from ...

Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. It’s the simplest and most difficult question to answer, whether it’s coming from a lifelong New Yorker or ...

The age-old debate continues. Credit...Photographs by Heather Willensky For The New York Times Supported by By Becky Hughes Becky Hughes ate more than 70 bagels from 39 shops to report this article.