EditorialMaya-Camille Broussard, a pastry chef, ices cinnamon rolls 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)
EditorialMaya-Camille Broussard, a pastry chef, ices cinnamon rolls 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)
EditorialMaya-Camille Broussard, a pastry chef, ices cinnamon rolls 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)
EditorialMaya-Camille Broussard, a pastry chef, ices cinnamon rolls 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)
EditorialMaya-Camille Broussard, a pastry chef, ices cinnamon rolls 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)
EditorialTurmeric, cinnamon, cumin and cardamom for a tomato curry with crispy and creamy paneer from chef Anita Jaisinghani. Food Stylist: Simon Andrews. (David Malosh/The New York Times.)
EditorialCaf? de olla, a sweet, spiced Mexican coffee with cinnamon and other flavorings, such as cloves and orange peels, that can be served nonalcoholic or with a splash of spirits, in New York, April 5, 2022. Food styled by Monica Pierini. (Bobbi Lin/The New York Times)
EditorialClockwise from left, iced oatmeal cookies, cinnamon toast popcorn and gingerbread biscotti, in New York, Dec. 8, 2021. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialFive-Spice Roasted Carrots With Toasted Almonds. Food styled by Simon Andrews. Props styled by Christina Lane. (Linda Xiao/The New York Times)
EditorialBarry Cinnamon, rear, with his employee James Del Real at a home where his company, Cinnamon Energy System, is installing a solar and battery system in San Jose, Calif., Oct. 8, 2021. (Jim Wilson/The New York Times)
EditorialGrated fresh ginger, cinnamon, cardamom or a dash of orange liqueur are added to the vanilla-rhubarb cobbler in New York on April 20, 2021. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialBakers Jim Sinibaldi, left, Nate Walton, and Alexander Townsend make cinnamon raisin bagels in an industrial kitchen at the Greater Knead, in Bensalem, Pa. on Nov. 23, 2020. (Michelle Gustafson/The New York Times)