The age-old debate continues. Credit...Photographs by Heather Willensky For The New York Times Supported by By Becky Hughes Becky Hughes ate more than 70 bagels from 36 shops to report this article.

The origin of bagels is somewhat murky. The more widely circulated story is about a baker in Vienna who wanted to pay tribute to the late 17th century King of Poland, who saved the Austrians from ...

Family breakfast is one of the best times of the weekend, and these breakfast recipes will knock the meals out of the pa ...

The bagel may or may not have been invented by Germans living in Poland in the 14th century, but here, it’s associated with Jewish American cuisine, as well as serving as one of the city’s ...

We’re committed to providing you with the election coverage you need as you cast your vote. We’re aiming to raise $6,500. If ...

Whether you're craving the best bagel or the tastiest slice of pizza, you'll walk away with a full belly and a better understanding of the local food scene after one of these tours. Price ...

Restaurants have a knack for making the best meal of the day even better. With expert-approved tweaks to your home cooking, ...

Chef and Owner of Early To Rise Andrew McCormack joined hosts Rachael Maurer and Jessica Wills to chat about his favorite Southern hospitality scratch-made recipes. Watch the clip to follow along ...

I don’t know what to say, friends, except that a snacking bread with capers, cream cheese pockets, and copious amounts of everything bagel spice blend is my idea of a VERY good time. The ...

Bread (strong) flour, Corn grits (or corn meal), Instant dry yeast, Raw cane sugar, Salt, to 320 grams Lukewarm water, Sugar (for kettle boiling) ...