EditorialPalestinian artist Menna Hamouda, 21 years old, draws with charcoal on the walls of the school, Dair EL-Balah, Gaza Strip, Palestinian Territory - 27 Feb 2024
EditorialLamb chops and other skewers are grilled over a charcoal fire at Kebab aur Sharab in New York, March 10, 2023. (Karsten Moran/The New York Times)
EditorialLamb chops and other skewers are grilled over a charcoal fire at Kebab aur Sharab in New York, March 10, 2023. (Karsten Moran/The New York Times)
EditorialChef Tadashi Yoshida sears mackerel sushi with burning charcoal at his omakase restaurant Yoshino, in Manhattan’s East Village, Nov. 17, 2022, where “you get the whole package, presented in a space so intimate you can’t help being drawn into the performance,” writes Pete Wells. (Evan Sung/The New York Times)
EditorialPalestinian lumberjacks cut and prepares firewood for sale and production of charcoal, Khan younis, Gaza Strip, Palestinian Territory - 19 Nov 2022
EditorialA young man prepares a kiln for the production of charcoal along the Ruki River in Democratic Republic of Congo, March 16, 2022. (Ashley Gilbertson/The New York Times)
EditorialA kiln for making charcoal, widely used for cooking, along a Congo River tributary in Mbandaka, Democratic Republic of Congo, on March 16, 2022. (Ashley Gilbertson/The New York Times)
EditorialSkewers grill over charcoal at San Ho Won, an acclaimed new Korean restaurant opened by Jeong-In Hwang and Corey Lee in San Francisco’s Mission District, July 13, 2022. (Aya Brackett/The New York Times)
EditorialA teenager waves charcoal for hookah pipes during a gathering for an iftar on Tuti Island in Khartoum, Sudan, April 22, 2022. (Abdulmonam Eassa/The New York Times)
Editorial?Untitled (Insurrection at the U.S. Capitol; January 6th, 2021; Based on a photograph by Mark Peterson),? a charcoal by Robert Longo. (Robert Longo and Pace Gallery via The New York Times)
EditorialGrilling steak at Hawksmoor in New York on Dec. 14, 2021. The charcoal-grilled beef is raised on pasture and hay. (Colin Clark/The New York Times)
EditorialGrilling steak at Hawksmoor in New York on Dec. 14, 2021. The charcoal-grilled beef is raised on pasture and hay. (Colin Clark/The New York Times)