EditorialNasi padang, a rice dish served with various side dishes of vegetables and proteins at Geylang Serai Market and Food Center on Geylang Road in the red light district of Singapore, June 2023. (Rebecca Toh/The New York Times)
EditorialNasi padang, a rice dish served with various side dishes of vegetables and proteins at Geylang Serai Market and Food Center on Geylang Road in the red light district of Singapore, June 2023. (Rebecca Toh/The New York Times)
EditorialPalestinian, Abdul Qadir Bakr, 28, inspects his greenhouse where algae are grown, in Gaza city, Gaza city, Gaza Strip, Palestinian Territory - 15 Feb 2023
EditorialDavid Baker, the director of the Institute for Protein Design at the University of Washington who has been working to build artisanal proteins for more than 30 years, in his lab at the university, in Seattle, Dec. 21, 2017. (Evan McGlinn/The New York Times)
EditorialMaafé, a Senegalese stew, which works well with any mix of vegetables and proteins. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. (Chris Simpson/The New York Times)
EditorialDr. Kizzmekia Corbett explains the role of spike proteins to President Joe Biden during a visit to the Viral Pathogenesis Laboratory at the National Institutes of Health in Bethesda, Md. on Thursday, Feb. 11, 2021. (Pete Marovich/The New York Times)