EditorialDisplaced Palestinian women gather inside a tent in a camp to shelter the displaced, west of the city of Deir al-Balah, Dair EL-Balah, Gaza Strip, Palestinian Territory - 01 Jun 2024
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)
EditorialAuggie Russo uses a propane-fueled Ooni oven for his Tiny Pizza Kitchen pop-up in Brooklyn, April 25, 2023. (DeSean McClinton-Holland/The New York Times)
EditorialAuggie Russo uses a propane-fueled Ooni oven for his Tiny Pizza Kitchen pop-up in Brooklyn, April 25, 2023. (DeSean McClinton-Holland/The New York Times)
EditorialAuggie Russo uses a propane-fueled Ooni oven for his Tiny Pizza Kitchen pop-up in Brooklyn, April 25, 2023. (DeSean McClinton-Holland/The New York Times)
EditorialAuggie Russo uses a propane-fueled Ooni oven for his Tiny Pizza Kitchen pop-up in Brooklyn, April 25, 2023. (DeSean McClinton-Holland/The New York Times)
EditorialAuggie Russo uses a propane-fueled Ooni oven for his Tiny Pizza Kitchen pop-up in Brooklyn, April 25, 2023. (DeSean McClinton-Holland/The New York Times)
EditorialAuggie Russo uses a propane-fueled Ooni oven for his Tiny Pizza Kitchen pop-up in Brooklyn, April 25, 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)