Restaurant signs are ubiquitous across New York City, but who’s behind all the iconic lettering? What does it take to design and install something that’s often a customer’s first impression of a business?

It’s impossible to not smile when you gaze at these out-of-this-world treats. This is a blondie riff on the classic American grocery store treat, Cosmic Brownies, with a marbled galaxy-like topping. Brown butter and a good bit of salt are the backbone of...

For Andy Baraghani, olive oil is the ingredient he uses more than anything else (after salt). It’s what he reaches for first and it’s often the last ingredient he uses to finish a dish. Andy joined us in the NYT Cooking Studio Kitchen to talk about how to...

With freshly grated and ground ginger, rum-soaked raisins and crushed pineapple, it’s got both sugar and spice. And if you like rum you’ll love this cake: Rum is used to soak raisins, then added to the cake batter as well as the frosting. This cake is per...

Vaughn is back and funny as ever for another installment of Cooking the Comments. This time, he’s looking for the best-ever way to make fried chicken, as suggested by NYT Cooking subscribers. Watch to find out which techniques and changes come out on top,...

This edible cocktail is an ideal party dessert, mingling all the fun of a margarita — and its salted rim — with the efficiency of a slab pie.

This mango pie is tangy, creamy and sweet. Just what you need this summer.

This extremely flexible stew can use up much of what you’ve got on hand. It’s vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you’re feeling more omnivorous. If you can’t find harissa, use tomato paste and...

Mole negro is one of the most striking and complex moles from the state of Oaxaca. The color and flavor come from nearly incinerating the chilhuacles negros, the native dried chiles used for the base. They’re then rinsed and soaked to revive their flavor...

The texture of this oil-based chocolate cake strikes an ideal balance between dense and fudgy and light and fluffy. It’s ultratender thanks to cake flour. The frosting, a variation on German buttercream, uses a chocolate pudding base whipped with butter t...

A super simple dish that can be kicked up with any seafood you wish. Such as sushi-​style flying fish roe (tobiko) or salmon roe (ikura) would be a great addition, as would chunks of crab or lobster meat, or even Western-​style caviar (if you’re feeling...

Having a hard time choosing between eating brownies or cookies? Well, this is the perfect treat. You don't have to choose! Yum!