EditorialNatalie DeSabato inspects the crust on one of her square pizzas at a Traze pop-up inside Fifth Hammer Brewing in Queens, April 26, 2023. (DeSean McClinton-Holland/The New York Times)
EditorialA Brown-Forman whiskey aging warehouse coated in Baudoinia, a type of fungus that germinates off of ethanol, in Louisville, Ky., July 23, 2012. (Ben Sklar/The New York Times)
EditorialIna Garten presses the tines of a fork into the edges of an already-crimped frozen pie crust makes the dough look homemade in East Hampton, N.Y., Oct. 27, 2022. Food styled by Christine Albano. (Johnny Miller/The New York Times)
EditorialJupiter, center, and its moon Europa, left, are seen through the James Webb Space Telescope's NIRCam instrument 2.12 micron filter, Washington, District of Columbia, XSP - 15 Jul 2022
EditorialDiners at the new Pizzeria L’Elementare, which serves up thin-crust pizzas and craft beers, in Rome, May 5, 2022. (Francesco Lastrucci/The New York Times)
EditorialDolester Miles’s lemon meringue tart in New York, April 7, 2022. Food styled by Simon Andrews. Props styled by Paige Hicks. (Sang An/The New York Times)
EditorialMichael Twitty, an African American food historian and author, cooks at home in Fredericksburg, Va., March 29, 2022. (Michael A. McCoy/The New York Times)
EditorialShortcut pie crust is made by grating dough into a pie pan, in New York, Nov. 8, 2019. Food styled by Monica Pierini. (Linda Xiao/The New York Times)
EditorialLemon buttermilk chess pie with black pepper crust in New York, Nov. 8, 2021. Food styled by Roscoe Betsill. Props styled by Getteline Rene. (Kelly Marshall/The New York Times)
EditorialFrom left, milk and honey pie with cereal crust, strawberry cream pie with chocolate cookie crust, and blackberry frozen yogurt pie with cracker crust, in New York, May 14, 2021. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialAn image provided by NASA, ESA, Hubble Heritage Team (STScI/AURA) and J. Green (University of Colorado, Boulder) shows the remnants of a supernova, center bottom in blue-green, near the Small Magellanic Cloud, captured by the Hubble Space Telescope. (NASA, ESA, Hubble Heritage Team (STScI/AURA) and J. Green (University of Colorado, Boulder) via The New York Times)
EditorialPastelillos de Guayaba, which are pastries typically with a flaky crust, filled with concentrated guava paste and often with cheese, served glazed or dusted with powdered sugar, in New York on March 9, 2021. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. (Christopher Simpson/The New York Times)
EditorialPizza from Wheated tops dough with sliced cheese before the sauce, which keeps the crust less soggy, in Brooklyn on Feb. 28, 2021. (Colin Clark/The New York Times)