Sunset Magazine Is Sold to a California Private Equity Firm

By KIM SEVERSON via NYT | NYT > Food

Randi Zuckerberg Says She Was Sexually Harassed on an Alaska Airlines Flight

By MATTHEW HAAG via NYT Travel

The Pour: Five Wine Books to Give This Holiday Season

By ERIC ASIMOV via NYT | NYT > Food

Bring It Onboard: What Gabrielle Union Won’t Travel Without

By NELL McSHANE WULFHART via NYT Travel

Hungry City: Around the Corner, Thai Desserts Await

By LIGAYA MISHAN via NYT | NYT > Food

Khao Nom

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36 Hours in Shanghai

By JUSTIN BERGMAN via NYT Travel

Heads Up: New Riffs on Santiago’s Old-School Sandwich Shops

By NICHOLAS GILL via NYT | NYT > Food

New Riffs on Santiago’s Old-School Sandwich Shops

By NICHOLAS GILL via NYT Travel

What to Cook: Grilled Cheese Game Strong

By SAM SIFTON via NYT | NYT > Food

A New Kind of Fitness Retreat for New Year’s Fitness Goals

By SHIVANI VORA via NYT Travel

Genius in Our Mist

By ELAINE GLUSAC via NYT Travel

Black Vegans Step Out, for Their Health and Other Causes

By KIM SEVERSON via NYT | NYT > Food

Senator Calls for Investigation of TripAdvisor Over Its Posting Policy

By KAREN SCHWARTZ via NYT Travel

Off the Menu: Baar Baar, Serving Modern Indian, Opens in the East Village

By FLORENCE FABRICANT via NYT | NYT > Food

Panettone Has Become an Obsession for American Bakers

By TEJAL RAO via NYT | NYT > Food

Restaurant Review: At Ugly Baby, the Name Isn’t All That’s Unusual

By PETE WELLS via NYT | NYT > Food

Ugly Baby

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An Early Peek at DaDong, a Palatial Home for Peking Duck

By FLORENCE FABRICANT via NYT | NYT > Food

In the South and North, New (and Vital) Civil Rights Trails

By ALYSON KRUEGER via NYT Travel

Front Burner: An Edible Gift for Those Who Love Gold

By FLORENCE FABRICANT via NYT | NYT > Food

Front Burner: Spanish Snacks for the Holiday Table

By FLORENCE FABRICANT via NYT | NYT > Food

Front Burner: A Guide to Making Vinegars

By FLORENCE FABRICANT via NYT | NYT > Food

Cocktails Only a Local Could Love

By ROBERT SIMONSON via NYT | NYT > Food

Front Burner: Gin and Vodka, Born in Newark

By FLORENCE FABRICANT via NYT | NYT > Food

Front Burner: Kaleidoscopic Chocolate Bars for the Holidays

By FLORENCE FABRICANT via NYT | NYT > Food

Front Burner: Cocktail School Lets Novices Be the Bartender

By FLORENCE FABRICANT via NYT | NYT > Food

What to Cook: Your Day Off

By SAM SIFTON via NYT | NYT > Food

Rubén Darío’s Nicaragua

By TIM NEVILLE via NYT Travel

What to Cook: What to Cook This Week

By SAM SIFTON via NYT | NYT > Food

Scene Stealers: Welcome to the Campiest Place on Earth

By BROOKS BARNES via NYT | NYT > Food

In Busy Rome, a Hotel That’s an Oasis

By ADAM H. GRAHAM via NYT Travel

A Good Appetite: An Underrated Fish Meets Its Match

By MELISSA CLARK via NYT | NYT > Food

Wine School: For Savennières, Age Comes With Benefits

By ERIC ASIMOV via NYT | NYT > Food

Wine School: Your Next Lesson: Amontillado

By ERIC ASIMOV via NYT | NYT > Food

Hungry City: Another Foothold for Philippine Cuisine

By LIGAYA MISHAN via NYT | NYT > Food

Philippine Favorites at Tito Rad’s Grill

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What to Cook: What to Cook This Weekend

By SAM SIFTON via NYT | NYT > Food

Traditional Italian Flavors, in a Bundle

By DAVID TANIS via NYT | NYT > Food

How to Get the Most Out of Farmers’ Markets While Traveling

By SHIVANI VORA via NYT Travel

What to Cook: Happy Thanksgiving!

By SAM SIFTON via NYT | NYT > Food

36 Hours in Asunción, Paraguay

By NELL McSHANE WULFHART via NYT Travel

Four Affordable, Luxurious Christmas Getaways in Ireland

By SHIVANI VORA via NYT Travel

On Dessert: What Children — and Parents — Can Learn from Baking Together

By DORIE GREENSPAN via NYT | NYT > Food

Thanks a Lot! New Reasons Not to Eat Cookie Dough

By JAN HOFFMAN via NYT | NYT > Food

The Kilchbaum Glacier

By STEPHEN HILTNER via NYT Travel

Looking for the Sublime? It’s in This Swiss Valley.

By STEPHEN HILTNER via NYT Travel

Australia Fare: Embrace Fusion Cooking at Pazar Food Collective in Suburban Sydney

By BESHA RODELL via NYT | NYT > Food

Fusion Cooking, in Every Sense of the Word

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The Culture Is Changing, With Feminist Cheese

By ALEXANDRA JACOBS via NYT | NYT > Food