EditorialA variety of hot cross buns sold at Coles, one of Australia’s largest supermarket chains, in Melbourne, Australia, March 9, 2023. (Charlotte Orr/The New York Times)
EditorialA variety of hot cross buns sold at Coles, one of Australia’s largest supermarket chains, in Melbourne, Australia, March 9, 2023. (Charlotte Orr/The New York Times)
EditorialA variety of hot cross buns sold at Coles, one of Australia’s largest supermarket chains, in Melbourne, Australia, March 9, 2023. (Charlotte Orr/The New York Times)
EditorialA variety of hot cross buns sold at Coles, one of Australia’s largest supermarket chains, in Melbourne, Australia, March 9, 2023. (Charlotte Orr/The New York Times)
EditorialA variety of hot cross buns sold at Coles, one of Australia’s largest supermarket chains, in Melbourne, Australia, March 9, 2023. (Charlotte Orr/The New York Times)
EditorialA variety of hot cross buns sold at Coles, one of Australia’s largest supermarket chains, in Melbourne, Australia, March 9, 2023. (Charlotte Orr/The New York Times)
EditorialA variety of hot cross buns sold at Coles, one of Australia’s largest supermarket chains, in Melbourne, Australia, March 9, 2023. (Charlotte Orr/The New York Times)
EditorialR.J. Renolds’s new, non-menthol Newport cigarettes are displayed for sale at a store in San Francisco’s Mission District on Jan. 7, 2023. (Aaron Wojack/The New York Times)
EditorialMaddie, left, and Meg Antonelli hold assorted pickle-flavored foods at home in Bradenton, Fla. on Saturday, July 30, 2022. (Zack Wittman/The New York Times)
EditorialDr. Robert Califf, commissioner of the Food and Drug Administration, testifies before the Senate Health, Education, Labor, and Pensions Committee in Washington on May 26, 2022. (Tom Brenner/The New York Times)
EditorialFrito-Lay Variety Packs are teaming up with three iconic celebrities Martha Stewart, Mario Lopez and Mark Morrison to help fans make every moment even more iconic
EditorialAmelia Lopez Patrykus, far left, sets up takeout trays as the chef James Martinez shows Sally Chacón, a Sacred Heart volunteer, how to portion rice flavored with cilantro and chicken broth, at La Tilma, a restaurant run by Sacred Heart Catholic Church in El Paso, Texas, March 24, 2022. (Ivan Pierre Aguirre/The New York Times)
EditorialA variety of tobacco-free nicotine products at the home of Robert Jackler in Stanford, Calif., March 3, 2022. (Ian C. Bates/The New York Times)
EditorialA no-ABV, low-ABV and classic French 75 in New York, Jan. 11, 2022. Food styled by Susie Theodorou. Props styled by Paige Hicks. (Jenny Huang/The New York Times)
EditorialCoquito ice cream, flavored like the Puerto Rican holiday drink, at Torico Ice Cream in Jersey City, N.J., Dec. 8, 2021. Food stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialEric Rivera at his restaurant Addo, where he sometimes uses Royal Dansk butter-cookie tins to serve guests a sugar-cookie-flavored dessert, like ice cream, in Seattle, Sept. 12, 2021. (Kyle Johnson/The New York Times)