EditorialMaya-Camille Broussard, a pastry chef, places cookies in the oven at her shop Justice of the Pies in the Avalon Park neighborhood on the South Side of Chicago, July 1, 2023. (Taylor Glascock/The New York Times)
EditorialVodka sauce is applied to a Happy Bull pizza midway through its time in the oven during a pop-up at Fifth Hammer Brewing in Queens, April 18, 2023. (DeSean McClinton-Holland/The New York Times)
EditorialVodka sauce is applied to a Happy Bull pizza midway through its time in the oven during a pop-up at Fifth Hammer Brewing in Queens, April 18, 2023. (DeSean McClinton-Holland/The New York Times)
EditorialVodka sauce is applied to a Happy Bull pizza midway through its time in the oven during a pop-up at Fifth Hammer Brewing in Queens, April 18, 2023. (DeSean McClinton-Holland/The New York Times)
EditorialVodka sauce is applied to a Happy Bull pizza midway through its time in the oven during a pop-up at Fifth Hammer Brewing in Queens, April 18, 2023. (DeSean McClinton-Holland/The New York Times)
EditorialVodka sauce is applied to a Happy Bull pizza midway through its time in the oven during a pop-up at Fifth Hammer Brewing in Queens, April 18, 2023. (DeSean McClinton-Holland/The New York Times)
EditorialVodka sauce is applied to a Happy Bull pizza midway through its time in the oven during a pop-up at Fifth Hammer Brewing in Queens, April 18, 2023. (DeSean McClinton-Holland/The New York Times)
EditorialOven-roasted chicken shawarma in New York, Feb. 27, 2023. Food styled by Hadas Smirnoff. Props styled by Megan Hedgepeth. (Linda Xiao/The New York Times)
EditorialOven-roasted chicken shawarma in New York, Feb. 27, 2023. Food styled by Hadas Smirnoff. Props styled by Megan Hedgepeth. (Linda Xiao/The New York Times)
EditorialOven-roasted chicken shawarma in New York, Feb. 27, 2023. Food styled by Hadas Smirnoff. Props styled by Megan Hedgepeth. (Linda Xiao/The New York Times)
EditorialBrown sugar and freshly grated orange zest is used as filling for orange rolls in New York, Feb. 7, 2023. Food styled by Rebecca Jurkevich. (Linda Xiao/The New York Times)
EditorialCheesecake, baked in a wood-burning oven, is served at the Frenchman’s Dough at the Tin Building, a new market and food hall in New York, Nov. 13, 2022. (Rachel Vanni/The New York Times)