Nazario Quispe Amao, an agriculturist, planting potatoes on the outskirts of Chahuaytire, a mountain village in southern Peru. Potatoes were domesticated in the Andes more than 10,000 years ago.
Jimmy Ly, the chef at Madame Vo, will take Vietnamese cuisine in a new direction with Madame Vo BBQ.
Chefs and home cooks ferment a wide range of vinegars that are prized in kitchens, like this pear vinegar made by Misti Norris, a Dallas chef.
The artist Emilie Clark at home in New York University housing on Bleecker Street.
Daniel Krieger for The New York Times
Sweetleaf, a cafe in Long Island City, Queens, has set aside a room for laptops. But one afternoon when all eight seats were filled, a customer went into another room and ripped away the wallpaper to get to an electrical outlet.
Fusilli with broccoli and anchovies.
Opal Springs Water Company in Culver, Ore., bottles “raw water” — unfiltered, untreated, unsterilized spring water — for the start-up company Live Water.
The videos mine a vast gastronomy archive, which includes a 1611 book by Francisco Martínez Montiño.
Dan Scinta making a drink at Bar Below Rye.
A double-thick rib-eye for two cooks up juicier and more flavorful than two separate steaks.
Peaches HotHouse extra hot chicken.
Chorizo-stuffed dates with piquillo pepper sauce.
Baptiste Guinaudeau, left, his father, Jacques, and Omri Ram at Lafleur in Pomerol. “These are not just family-owned estates, they are family-worked estates,” Mr. Ram said of Pomerol.
Spicy hot chocolate.
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