It is my pleasure to present our special Innovation issue—filled with food ideas that are decidedly new.
Eating bugs? Now there’s an idea with legs.
For her master’s thesis, Maya Weinstein settled on a sticky subject.
An evangelist for vertical farms.
A coffee showplace functions almost like a salon for dedicated baristas.
The road to sandwich perfection.
The labs perched on the rooftops of some Manhattan schools are teeming with life — and not just that of fifth graders.
It’s never been a better time to be a food entrepreneur.
Coffee bars are serving up high-quality cups full of complexity and nuance.
A new food truck sells fresh food—and offers formerly incarcerated kids a fresh start.
How innovative state legislation spawned New York’s craft spirits boom.