Noma Tokyo registration shows early birds get more than worms

The first act of a meal at Noma passes as a dream; rich sea snail bouillon sipped from its herb-smeared shell fading into a field of empty cockleshells in which two or three contain the sweet meat; a mussel constructed from the chewy lips of half...

I have a confession to make: The pandemic has turned me into the real-life version of the Condiment King, the most excellent, most underrated villain from “Batman: The Animated Series.” Instead of hoses that shoot powerful streams of ketchup and...

The best thing I tasted last month may have been a lobe of fresh cacao fruit straight from its pod, a pale, glistening thing whose sweet essence whispered of litchi, vanilla and perhaps guanabana, with a crunchy seed whose rich bittersweetness...

Before you read any further, you should probably know that the restaurant I’m about to describe has as its specialty a pink, creamy plate of mold. I still think you should check it out. The mold in question is Aspergillus oryzae, which has been...

I’m not sure what you’ve been doing this month. I’ve been spending most of my evenings at the first edition of Food Bowl, The Times’ month of food events that’s been a welter of special dinners, film screenings, art displays, farmers market...