You can make a lot of great things with tofu. Tofu meatballs, for instance, are just one of the many delicious things. But did you know you can also make a sweater out of tofu? Gross. more ›

An article in the Times today confirms that the most exciting thing to happen to food—like, ever—are the numerous cook-offs and takedowns oozing these days from the creative wellspring of Brooklyn. These events usually focus on a single ingredient or theme such as bacon, casserole, guacamole, quiche, risotto, curry, hot dogs, pork, chili, apple pie, tofu, cupcakes, ramen, or no-knead bread, for example, and hearken back to State Fair Blue Ribbon contests, where winning the peach pie contest meant you were allowed to keep the family farm. Now, as it was then, the events are a recession/depression thing, often minus some of the food-craft. Welcome to the liberal arts dustbowl. more ›

Kyotofu is best known for turning out beautiful Japanese desserts, but this Hell’s Kitchen hot spot has been steadily adding savory items, and its new spring menu features some surprises on both the sweet and savory fronts. more ›

At the Ethnic Market highlights international specialty foods and ingredients you're very unlikely to find at your local Gristedes. more ›

The Department of Correction has begun serving New York City’s 14,000 prisoners a healthier diet of fruit, fiber-rich cereals, skim milk and whole wheat bread. Sugar-sweetened beverages are forbidden, and soon unsweetened muffins will replace sweetened ones. Fried foods have been off the menu for years, and has city has drastically reduced the amount of red meat served, placing a greater emphasis on chicken, fish and tofu. more ›