From cave paintings to burgers, beef has long been a part of human history. (By Jason Horn)

A short history of the greatest American food icon.

Easy recipes with maximum flavor.

Easy, hearty meals for your next ski getaway.

All the good stuff, plus how to fry a turkey without burning down the house.

Roxanne Webber’s Thanksgiving tips on timing out your dinner, what to do with the leftovers, and more.

Defrosting the history of the fridge. (By Eric Slatkin)

Tasting rooms and dining rooms in our favorite slice of Northern California wine country. (By Lessley Anderson)

Get the most for your money. (By Roxanne Webber)

Bon Appetit celebrates its 50th year of publication with this month’s issue, which contains some real gems amid a field of mostly predictable retrospectives. (By James Norton)

The Food Timeline traces the history of what we eat—all the way back to “insects.” (By Joyce Slaton)

Monkey bread, a.k.a. bubble bread, is usually a sweet yeast bread on the order of sticky buns. (By Pat Hammond)

The Times opens up an ’80s time capsule. (By Miriam Wolf)

Pork-industry giant Smithfield Foods agrees to phase out one of its most notoriously cruel factory-farming practices. (By Stephanie Rosenbaum)

First of all, it’s pronounced “New-fund-LAND.” The standard mnemonic offered by locals is, “You must underSTAND we’re in NewfoundLAND!” One cannot overstate the importance of not merely... (By Jim Leff)