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Produce quality varies widely from store to store. These five grocery chains stand out for freshness, sourcing practices, selection, and shopping experiences that can help reduce food waste at home.

Chef Tristen Epps transforms the rich, spiced profile of Ethiopian doro wat into a comforting ground-chicken chili built on pureed red onions, tomatoes, ginger, and niter kibbeh, finished with crunchy, creamy garnishes and served with injera or cornbread.

Pizza feels timeless, but its story is layered: ancient flatbreads, Roman cheese loaves, medieval “edible plates,” and finally the street food of Naples that became a global staple. Along the way, early documents, travel writers, and newspaper reports reveal how pizza was made, sold, judged—and occasionally criticized.

Chicken soup is famously comforting and dependable, but it doesn’t have to be predictable. These seven small, practical adjustments—starting with how you build flavor and ending with how you finish the bowl—can make a pot of chicken soup taste deeper, brighter, and more satisfying without turning it into a complicated project.

New York City pizza is famously simple—thin crust, tomato sauce, mozzarella—yet defined by technique, high-heat ovens, and a local culture built around the foldable slice. Here’s a practical guide to several of the city’s most storied pizzerias and what makes each one distinct.

A New York-based office taste test compared cheese and pepperoni slices from six major pizza chains—Domino’s, Pizza Hut, Papa John’s, Little Caesars, Sbarro, and Jet’s—to see which delivered the best balance of flavor, crust, and overall experience.

Anthony Bourdain urged travelers with only a few hours in Rome to prioritize a bowl of cacio e pepe. After tasting an iconic version while filming, he called it “the greatest thing in the history of the world.” Here’s what defines the dish, where fans say he ate it, and the technique tips that help home cooks get the sauce glossy instead of clumpy.