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 ...

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.

There's arguably something comforting and satisfying about a bagel in the morning. Not only can bagels be affordable. They are a go-to breakfast or brunch choice that can be eaten simply with ...

As a New Yorker and a longtime food writer, I'm particular about bagels from my local neighborhood shops. But sometimes, convenience calls for supermarket bagels. I taste-tested store-bought ...

Journalist Leslie Katz, a Forbes contributor since October 2023, covers science and consumer technology, often focusing on how they overlap with art and creativity. She’s the former culture ...

Jaime M. Katz, CFA, is a senior equity analyst, AM Consumer, for Morningstar*. She covers home improvement retailers and travel and leisure. Before joining Morningstar in 2011, Katz was an ...

Katz’s Delicatessen ... L.A. has the better pastrami. There is a bagel for every persuasion in Los Angeles. If you want a New York-style bagel, otherwise known as a dense, chewy mass of dough ...

Eric Katz writes about federal agency operations and management. His deep coverage of Veterans Affairs, Homeland Security, the Environmental Protection Agency and U.S. Postal Service has earned ...

New York City is a reflection of global food culture and a trailblazer; not only does it have North America's most lauded ...