Universal Antivenom May Grow Out of Man Who Let Snakes Bite Him Hundreds of Times
Scientists identified antibodies that neutralized the poison in whole or in part from the bites of cobras, mambas and other deadly species.
Health
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Some Restaurants Are Ditching Seed Oils. It Could Cost Them.
Stuart Brioza, a chef and an owner of the acclaimed San Francisco restaurants State Bird Provisions, the Progress and the Anchovy Bar, never imagined that switching kitchen oils could be so political. Two years ago, he stopped using grapeseed oil in ...
Federal Report Denounces Gender Treatments for Adolescents
The H.H.S. review may set the stage for additional restrictions on gender-affirming care. Critics described it as an ideological statement.
U.S. Prosecutors Accuse Large Insurers of Paying Kickbacks for Private Medicare Plans
The Justice Department accused large insurers of colluding with national brokers to steer older people and those with disabilities toward coverage that might not offer the best medical care.
Upheaval in Washington Hinders Campaign Against Bird Flu
Determined to cut costs and manage communications, the Trump administration is moving too slowly to contain the virus, experts say.
Kennedy Issues Demands for Vaccine Approvals That Could Affect Fall Covid Boosters
The agency suggested that clinical trials in humans may be required for updated Covid shots, raising questions about whether they will be available in the fall.
Speedy, Easy, Economical, Smart and Satisfying
That’s just a handful of adjectives that could describe this new ginger-scallion stir-fried shrimp recipe from Sue Li.
Wegmaniacs Now Have Their Own Sushi Restaurant
At Next Door, in the Manhattan Wegmans, sushi and more is served in a luxe Art Deco Space.
This Manhattan Restaurant Is Even Better Than Its Buzz
It took me a while to come around to Bridges. A critic likes to lift the veil on new finds, not just hit the “like” button on a viral smash. But this stylish It-restaurant has been overflowing with It-people and It-hype from the moment its doors ...
Who Was Marie-Antoine Carême, the Father of French Gastronomy?
Marie-Antoine Carême, considered by many to be the father of French haute cuisine, is perhaps most famous for his sweets — he perfected the soufflé, invented the croquembouche and may have developed the modern wedding cake. But was Carême as racy as ...
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