Knockout combinations. (By Mark Hokoda)

Brown has quietly won a neighborhood following on the Lower East Side with simple, satisfying chow made from first-rate ingredients. The five-year-old cafe is part of a color-coded family of businesses, all clustered on the same... (By C. Thi Nguyen)

It took a while for hounds to grok the slightly upscale Roman-style pizza at Pala on the Lower East Side. (By C. Thi Nguyen)

First-class toppings on an uncommonly good thin-crust pie are the draw at Cronkite Pizzeria. (By Mark Hokoda)

The how, why, and where of high-end food trucks. (By Brendan Spiegel)

An interview with the young heirs of Lower East Side institution Russ & Daughters. (By Amy Keyishian)

Salty, medicinal black licorice won’t satisfy your sweet tooth, but you might like it anyway. (By Regan Burns)

Highway of sorrow paved with brioche. (By Emily Matchar)

In Australian wines, it’s hot to be cool. (By Jordan Mackay)

Warning: contents under pressure. (By Alexander Lane)

You have to tame a certain enzyme. (By Roxanne Webber)

Stand by for a ’70s hippie flashback. (By Jason Horn)

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers. (By Lessley Anderson)

It has to do with how long the cheese is aged. (By Jason Horn)

This week’s mission: new healthy granola bars and a decent diet shake. (By James Norton)