Trends
They're like Honeycrisp-meets-Granny Smith, and you need to try them.
Alyse Whitney
Bar menus are filling with non-alcoholic spirits. Just don't say the word "mocktail."
Gillian Ferguson
Watch out, pamplemousse.
Andrea Park
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Murals so nice, you might forget to go inside.
Fizzy, efficient, and healthyish.
Maggie Lange
Also, where is that woman running?
Maggie Lange
It's raw, fermented, and not kidding around.
Maggie Hoffman
No more wilted parsley sprigs.
Alina Dizik
These rapper-endorsed potato chips are ready to go platinum.
Beca Grimm
How about some Count Chocula in your stout?
Kenny Gould
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Food
Mind blown.
Melissa Minton
Is this the end of ombré? Should we all panic?!
Molly Fitzpatrick
It's not just a month-long carb fest.
Bill Bradley
It's Italian Language 101.
Zoe Weiner
It's 20 times spicier than the original.
Melissa Minton
Eat your heart out.
Andrea Park
And we can't stop drinking it.
Alex Delany
Food
Not mad about it.
Melissa Minton
We'd want these lamps even if they weren't made of 100% plants.
Nina Friend
Senior food editor Chris Morocco on learning to love the floral stuff.
Chris Morocco
It's called ginjan, and two brothers from Guinea are making every batch themselves.
Nina Friend
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The superfood for your skin, hair, and nails is in pretty much everything now.
Set your alarm for 2 p.m.
Andrea Park
What does the Amazon buyout mean for Whole Foods's tens of thousands of organic farmers?
Mackenzie Wagoner