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A recent Deloitte survey found that 28% of millennials believe that companies should try to make a profit while 32% said businesses should also try to improve society. Pentagram partner NATASHA JEN and Adobe principal designer KHOI VINH discuss the virtues and pitfalls of "design thinking", a multistep creative problem-solving methodology that focuses on the end user. Barbara Whye, Intel's vice president of human resources and chief diversity and inclusion officer, describes how the company is achieving its workforce goals. Should federal government take steps to increase regulation of the following U.S.-based companies?. [Extracted from the article]

Entertaining family or friends can be stressful. However, with some planning, and consideration as to whether the dinner party will be formal or informal, much of the stress can be avoided.

"I wanted to show how our understanding of cooking and our curiosity about other cuisines has expanded, and to share good food ideas from every corner of the globe. We felt the Black Lives Matter movement acutely in the food world and realized we weren't doing enough to connect with one another through food and cooking, or in terms of who we credit for recipes and who writes the stories behind them. Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine, and set aside. [Extracted from the article]

It used to be you could say ''Joy of Cooking'' and be done with it. But do people nowadays really want to learn only American classics? Imagine eating muffins and [...]

I began writing this column back in 2006. Remember way back then, five years ago? It was around the time of the debut of No-Knead Bread but before the dubious [...]

Cooking beef to the right doneness, especially a wildly expensive cut like rib roast, while also tending to guests, ranks with kitchen anxieties like unmolding a tarte Tatin or killing [...]

Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways. First, it invoked nearly every food trend of its moment: chocolate desserts [...]

Midcentury Scandinavian food never had the second life that Scandinavian furniture did. And if you'd like to know why, imagine the opposite -- a world in which we savor salted [...]

This recipe appeared in The Times in an article by Craig Claiborne. For the filling: 1 1/4 cups confectioners' sugar (measured after sifting) 3/4 teaspoon cardamom 1/2 teaspoon cinnamon 1 [...]

The 1940s were a good time for drinking; eating, however, could be a dicey affair. Grapefruit fluff, published in The Times in 1941, was like a shining beacon in the [...]

Lotti Morris from Bennington, Vt., wrote: ''I'm still using the original copy from the paper, now deep yellow with age, fragile, held together with Scotch tape. We were married 13 [...]

Six years ago, I decided to write a cookbook that would gather the best New York Times recipes ever. I was sure it was a great idea, because the paper [...]

In ''America Cooks,'' by the 1940s food writers Cora, Rose and Bob Brown, the trio declared: ''A century ago, when Saratoga Springs was in its heyday as a fashionable resort, [...]

Most trends arise not from inspiration but from indignation. Food trucks were established by entrepreneurs who bridled at the start-up costs of restaurants. The pizza revolution was started by cooks [...]

There are preserves makers who responsibly focus on sustenance, like jams, and then there are preserves makers who home in on impractical pleasures, like syrups and vinegars for cocktails. Call [...]

If you were in New York in the 1980s, you probably have vivid memories of a vocal and opinionated mayor named Ed Koch, who spent his days noisily trying to [...]

Monolithic vintage desserts have their charms. A rhubarb-strawberry mousse that ran in The Times in 1989 is buoyant and absolute, with cream easing the tart sting of the fruits. A [...]

CORRECTION APPENDED The unfailing difference between old vegetable recipes and new ones is that cooking times have plunged. Old string-bean recipes routinely called for seven minutes of boiling. If you [...]

I have never seen an orange salad on a menu or been served one at someone's house. And now that I have tasted one, I'm outraged. Moroccan orange salad is [...]

In 1988, The New York Times ran the Le Bernardin chef Gilbert Le Coze's famed recipe for bouillabaisse, with its 13 steps and 25 ingredients. And that was pretty much [...]

A few weeks ago, I gave Stuart Brioza and Nicole Krasinski, a husband-and-wife team of San Francisco chefs, a 19th-century recipe for simple chocolate caramels made with molasses and vanilla [...]

Sometimes the name of a dish is irresistible. Ratatouille. Financiers. Mooncakes. Oysters Rockefeller. Fallen souffle. Anything confited. And my recent favorite, pudding chomeur, which translates to ''unemployed-person pudding.'' (Biscuit dough [...]

Nearly 50 years ago, just before Julia Child unleashed a torrent of whisk-intensive French dishes on a nation of canned-string-bean devotees and a decade before Marcella Hazan would introduce us [...]

Of all the processed foods found in the grocery store, condiments are one category that remains (mostly) unassailed by the food police. Such terrific things as chow-chow (a vegetable pickle), [...]

By Sarah Magid, the owner of Sarah Magid Organic Cakes and the author of ''Organic and Chic.'' For the boozy apple: 1/2firm apple, like Golden Delicious, peeled and cored, sliced [...]

Corrections Appended When I tasted Huguenot torte, a recipe that ran in The Times in 1965, I had but one thought: Why isn't everyone making this weekly? The torte is [...]

This recipe from ''The First Ladies Cook Book'' appeared in The Times in an article by Craig Claiborne. The original recipe said that the torte could be served warm or [...]

Canning fruit, like many domestic arts, has traveled the diminishing path from a technique everyone practiced out of necessity to a craft reserved for those with the luxury of time. [...]

Newspaper food writing is an odd blend of journalism, trend spotting and whim. While the food coverage in The Times has grown increasingly news-driven over the past two decades, the [...]

Food is like cinema. Just as there are no new stories, there are no new flavors. But flavors can always be framed in surprising ways -- the salt and pepper [...]

I see you rolling your eyes at the thought of spaghetti primavera. The dish, rarely seen now, became an absurdity of 1980s so-called seasonal cooking. Meant to be an expression [...]

Except in the rarest cases -- say, Thomas Keller's oysters and pearls, made with oysters, tapioca and caviar -- diners don't have much patience for wit. They want to be [...]

In December I e-mailed David Lebovitz, a Chez Panisse pastry chef turned cookbook author and blogger, in Paris to see if he'd be interested in trying Maida Heatter's popover recipe. [...]

Figuring out the route a recipe took to get from the Alps two centuries ago to your dinner table in Vermont is a bit like tracking a scent in the [...]

Italians don't make excuses for what they cook; they just joke about it. Which is why there are almond cookies named brutti ma buoni (''ugly but good''), a potato dish [...]

Don't even talk to Jean Scardina about all the Christmas shopping and baking you have to do. She will humble you with the hand-knitted dog sweaters she made for her [...]

Peppermints were a popular European candy as early as the mid-19th century. ''Brandy balls,'' a sweet made with peppermint and cinnamon -- ''all the spices that warm the tongue, like [...]

Nothing sounds more retro than the Green Goddess salad, which calls to mind the days of Singapore Slings served in Tom Collins glasses, big bands and simple, arrestingly flavored food. [...]

By April Bloomfield, the chef at the Spotted Pig in New York 1rack of lamb (8 chops), Frenched by your butcher Salt Freshly ground black pepper 1tablespoon capers 4salted anchovies, [...]

B & R Artisan Bread, a bakery with a devoted following in Framingham, Mass., occupies a space that was for decades a Jewish bakery well known for its challah. ''The [...]

Time has a way of distilling recipes, leaving behind the forlorn, the insipid, those requiring pot-washing marathons. And because time doesn't look back, great foods occasionally get lost along the [...]

Dictionary writers are not kind to flummery. The innocent pudding is referred to as ''bland custard'' and ''a sort of pap.'' Webster's says an alternative meaning is ''Something insipid, or [...]

Nowadays, when a politician wants to make a point to the ''folks,'' he goes to the diner to meet and greet and empathize while scarfing a grilled cheese. For all [...]

Any food historian will tell you that trying to track down the origin of a recipe is like chasing tadpoles. There are so many and they all look alike. Even [...]