Editorial#WaterTok has been a boon for water-flavoring companies as enthusiasts buy out shelves of sugar-free syrups. But when does a drink stop being water? (Amy Lombard/The New York Times)
Editorial#WaterTok has been a boon for water-flavoring companies as enthusiasts buy out shelves of sugar-free syrups. But when does a drink stop being water? (Amy Lombard/The New York Times)
EditorialSprig of the anchiote tree, Bixa orellana. The flavoring and dye annatto is derived from its seeds. Copperplate engraving after an original illustration by Captain John Gabriel Stedman from his Narrative of a Five Years' Expedition against the Revolted...
EditorialRoasted chicken thighs with garlicky cucumber yogurt in New York, Sept. 10, 2021. Food stylist: Simon Andrews. Prop stylist: Christina Lane. (Johnny Miller/The New York Times)
EditorialRoasted chicken thighs with garlicky cucumber yogurt in New York, Sept. 10, 2021. Food stylist: Simon Andrews. Prop stylist: Christina Lane. (Johnny Miller/The New York Times)
EditorialSprig of the anchiote tree, Bixa orellana. The flavoring and dye annatto is derived from its seeds. Copperplate engraving after an original illustration by Captain John Gabriel Stedman from his Narrative of a Five Years' Expedition against the Revolted...