Time is a weird thing. It’s been more than six months since the new year began, but some days it feels like it’s been six minutes, and other days? Six years. Since Jan. 1, we at New York Times Cooking ...

Microwave cooking does not uniquely destroy nutrients; most nutrient loss is driven by heat, water, and cooking time rather than the method itself. It often preserves vitamins better than boiling, ...

Cooking oils include a wide range of products, from canola oil to olive oil, coconut oil and more. The nutritional pros and cons of cooking oils are a frequent subject of debate online, especially ...

Melissa Kravitz Hoeffner has spent over a decade working as a writer in New York City. She currently covers all aspects of food, dining, travel and lifestyle trends and the intersection of culture, ...

The Sharp Celerity oven harnesses the power of three types of heat to blast food to doneness even faster than an air fryer. Pressing the speed cook button triggers the oven’s golden heater for cooking ...

Cooking oils are naturally high in fat, an important macronutrient that provides us with long-lasting energy, helps the body absorb vitamins, and supports heart and brain health. Given their high fat ...

Plastics are made from crude oil and petroleum by-products, so a team of scientists decided to explore if they could turn waste cooking oil into a useful plastic material, and they succeeded. The ...