EditorialTortillas de Maíz in New York, April 14, 2023. Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialTortillas de Maíz in New York, April 14, 2023. Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialTortillas de Maíz in New York, April 14, 2023. Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialTortillas de Maíz in New York, April 14, 2023. Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialTortillas de Maíz in New York, April 14, 2023. Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialTortillas de Maíz in New York, April 14, 2023. Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialTortillas de Maíz in New York, April 14, 2023. Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialTortillas de Maíz in New York, April 14, 2023. Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialTortillas de Maíz in New York, April 14, 2023. Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialTortillas de Maíz in New York, April 14, 2023. Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialTortillas de Maíz in New York, April 14, 2023. Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialTortillas de Maíz in New York, April 14, 2023. Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialThe carajillo, a two-ingredient cocktail made from espresso and a Spanish liqueur, is created at Tobalá in Riverdale in the Bronx, May 4, 2023. (Rachel Vanni/The New York Times)
EditorialGochujang, the Korean fermented red pepper paste, in New York, March 8, 2023. Food styled by Barrett Washburne. (James Ransom/The New York Times)
EditorialGochujang, the Korean fermented red pepper paste, in New York, March 8, 2023. Food styled by Barrett Washburne. (James Ransom/The New York Times)
EditorialGochujang, the Korean fermented red pepper paste, in New York, March 8, 2023. Food styled by Barrett Washburne. (James Ransom/The New York Times)
EditorialGochujang, the Korean fermented red pepper paste, in New York, March 8, 2023. Food styled by Barrett Washburne. (James Ransom/The New York Times)
EditorialGochujang, the Korean fermented red pepper paste, in New York, March 8, 2023. Food styled by Barrett Washburne. (James Ransom/The New York Times)
EditorialGochujang, the Korean fermented red pepper paste, in New York, March 8, 2023. Food styled by Barrett Washburne. (James Ransom/The New York Times)
EditorialKi Soon Do, a prestigious Grand Master of Jang, Korea’s traditional fermented sauces, with her jars in Changpyeong, South Korea, Sept. 30, 2019. (Chang W. Lee/The New York Times)
EditorialBroken-down spodumene minerals, which contain lithium, an indispensable ingredient in electric car batteries that is in short supply, at a mine outside La Corne, Quebec, Aug. 30, 2022. (Brendan George Ko/The New York Times)
EditorialConner Thompson weighs a starch ingredient used in pizza rolls in the kitchen at Ingredion in Bridgewater, N.J., Aug. 23, 2022. (Lanna Apisukh/The New York Times)
EditorialConner Thompson weighs a starch ingredient used in pizza rolls in the kitchen at Ingredion in Bridgewater, N.J., Aug. 23, 2022. (Lanna Apisukh/The New York Times)
EditorialBintliff skims the Delaware River water from the mud and adds a proprietary ingredient at his home in Longport, N.J., on Sunday, July 24, 2022. (Hannah Beier/The New York Times)
EditorialThe war with Russia is threatening harvests like that of beets, the main ingredient in this bowl of borscht, which is Ukraine’s national dish, at a restaurant in Lviv, July 21, 2022. (Diego Ibarra Sanchez/The New York Times)
EditorialPeanut butter, maple syrup, oat creamer, a dash of salt and vanilla go into the recipe for Easy Vegan Peanut Butter-Maple Ice Cream, in New York, June 7, 2022. Food Stylist: Simon Andrews. (David Malosh/The New York Times)