EditorialJae In Lee, the chef and owner of Patisserie Jaein as he prepares pastries in Seoul, South Korea on Feb. 17, 2023. (Jun Michael Park/The New York Times)
EditorialJae In Lee, the chef and owner of Patisserie Jaein as he prepares pastries in Seoul, South Korea on Feb. 17, 2023. (Jun Michael Park/The New York Times)
EditorialJae In Lee, the chef and owner of Patisserie Jaein as he prepares pastries in Seoul, South Korea on Feb. 17, 2023. (Jun Michael Park/The New York Times)
EditorialJae In Lee, the chef and owner of Patisserie Jaein as he prepares pastries in Seoul, South Korea on Feb. 17, 2023. (Jun Michael Park/The New York Times)
EditorialJae In Lee, the chef and owner of Patisserie Jaein as he prepares pastries in Seoul, South Korea on Feb. 17, 2023. (Jun Michael Park/The New York Times)
EditorialHanadi Tawaahena, second from right, prepares pastries for Eid al-Fitr, which marks the end of Ramadan, with relatives at her home in Deir al-Balah, in central Gaza Strip, April 15, 2023. (Samar Abu Elouf/The New York Times)
EditorialHanadi Tawaahena, second from right, prepares pastries for Eid al-Fitr, which marks the end of Ramadan, with relatives at her home in Deir al-Balah, in central Gaza Strip, April 15, 2023. (Samar Abu Elouf/The New York Times)
EditorialHanadi Tawaahena, second from right, prepares pastries for Eid al-Fitr, which marks the end of Ramadan, with relatives at her home in Deir al-Balah, in central Gaza Strip, April 15, 2023. (Samar Abu Elouf/The New York Times)
EditorialHanadi Tawaahena, second from right, prepares pastries for Eid al-Fitr, which marks the end of Ramadan, with relatives at her home in Deir al-Balah, in central Gaza Strip, April 15, 2023. (Samar Abu Elouf/The New York Times)
EditorialHanadi Tawaahena, second from right, prepares pastries for Eid al-Fitr, which marks the end of Ramadan, with relatives at her home in Deir al-Balah, in central Gaza Strip, April 15, 2023. (Samar Abu Elouf/The New York Times)
EditorialPastries ready for the oven at the bakery owned by Serge and Marie Pinquet in Crecy-la-Chapelle, France, Oct. 12, 2022. (Violette Franchi/The New York Times)
EditorialAn undated photo provided by Cliodhna Prendergast of an Irish Coffee Meringue Gateau from the cookbook “Ballymaloe Desserts” by JR Ryall. (Cliodhna Prendergast via The New York Times)
EditorialSebastian Perez, the co-owner of Smor Bakery, works behind the counter at the business in New York, Aug. 5, 2022. (Karsten Moran/The New York Times)
EditorialAshley Larson, right, used to take online orders for pastries that she baked and delivered to earn money to supplement her husband?s military pay. (Audra Melton/The New York Times)
EditorialThe Propaganda restaurant, which has a South Korean-influenced menu, is located in an area along the southern end of Copenhagen’s lakes, in Denmark, June 11, 2022. (Dennis Stenild/The New York Times)