While relying less on foods sourced from animals is a good overall strategy to tread more lightly, the truth about the sustainability of each product is complicated.

Behold the beloved Brooklyn blackout cake—a dark chocolate layer cake bearing chocolate pudding inside and out, and crowned with chocolate cake crumbs.

We’re not sure if it’s the proximity to Prospect Park or the area’s famously large number of small children, but Park Slope boasts some of the city's best frozen desserts. Here's our tour of the best.

DUMBO—The corner of Gold and Water Streets does not demand attention. There are no luxury condos, no art galleries or historic captain’s houses. Smorgasburg is nearly a mile away. Tow trucks bound for ...

For some, that means concocting creative jams, sausages, even soaps and lotions from farm-fresh locally grown ingredients. In other cases, the result is a cascade of beverages.

After securing a lease, renovating their restaurant, and painting their walls several shades of green, the owners of Bong were ready to peel their garlic. Chefs Chakriya Un and Alexander Chaparro sat ...

The legendary Kentucky distillery digs deep into its history and embraces regenerative farming for its first non-bourbon spirit, Star Hill Farm Whisky.

Ten years ago, when Williamsburg was well on its gentrification journey but was still without an Apple Store, the Four Horsemen opened on Grand Street and changed what wine could be. Originally a ...

Allen Katz sits in a broad-backed wooden chair in the Shanty, the bar attached to the New York Distilling Company, the Williamsburg distillery that he co-founded in 2011 with Tom and Bill Potter. He ...

Affectionately known as cucamelons, mouse melons or mini watermelons, Mexican sour gherkins cucumbers are the adorable grape-shaped fruit taking over the market (and our Instagrams) this season.

The prepared foods section of the store specializing in the cuisines of Kazakhstan, Tajikistan and Uzbekistan is a sight to behold.

Distillery owner Colin Spoelman reveals the impacts of tariffs on his small business, and why it’s nothing new for whiskey makers.