EditorialA pastry case on Main Street, U.S.A., at Disneyland is full of sweets, including sticky caramel apples and frosted cookies, in Anaheim, Calif., April 1, 2023. (Gabriella Angotti-Jones/The New York Times)
EditorialA pastry case on Main Street, U.S.A., at Disneyland is full of sweets, including sticky caramel apples and frosted cookies, in Anaheim, Calif., April 1, 2023. (Gabriella Angotti-Jones/The New York Times)
EditorialA pastry case on Main Street, U.S.A., at Disneyland is full of sweets, including sticky caramel apples and frosted cookies, in Anaheim, Calif., April 1, 2023. (Gabriella Angotti-Jones/The New York Times)
EditorialA pastry case on Main Street, U.S.A., at Disneyland is full of sweets, including sticky caramel apples and frosted cookies, in Anaheim, Calif., April 1, 2023. (Gabriella Angotti-Jones/The New York Times)
EditorialA pastry case on Main Street, U.S.A., at Disneyland is full of sweets, including sticky caramel apples and frosted cookies, in Anaheim, Calif., April 1, 2023. (Gabriella Angotti-Jones/The New York Times)
EditorialHazelnuts are coated in a homemade caramel before being blended in a food processor to create a praline paste for a Paris-Brest recipe in New York, Dec. 20, 2022. Food styled by Simon Andrews. (Armando Rafael/The New York Times)
EditorialSpiced crème caramel in New York, Sept. 7, 2022. Food styled by César Ramón Pérez Medero. Props styled by Melina Kemph. (Kelly Marshall/The New York Times)
EditorialErik Bruner-Yang, the chef and owner of Maketto in Washington, prepares his Maketto fried chicken at the restaurant on June 5, 2022. (T.J. Kirkpatrick/The New York Times)