EditorialMatt Cahn eats the Surfer, a best-selling sandwich at his sandwich shop Middle Child, in Philadelphia, June 23, 2023. (Michael Persico/The New York Times)
EditorialSpecialties cooked by Martha Soledad include, clockwise from left, chicken in a mole de rancho, roasted jalape?os, a salsa of roasted jalape?o, and tortillas dusted with toasted, dried chiltepin powder and doused in manteca, or lard, in Veracruz, Mexico, in May 2023. (Adrian Wilson/The New York Times)
EditorialToasted sesame and scallion waffles in New York, April 6, 2023. Food styled by Roscoe Betsill. Props styled by Paige Hicks. (Kelly Marshall/The New York Times)
EditorialToasted sesame and scallion waffles in New York, April 6, 2023. Food styled by Roscoe Betsill. Props styled by Paige Hicks. (Kelly Marshall/The New York Times)
EditorialA salad of fresh local cheese, toasted sourdough croutons and greens at Ninia’s Garden, an upscale Georgia restaurant in Tbilisi, the capital of Georgia, on March 10, 2023. (Justyna Mielnikiewicz/The New York Times)
EditorialA salad of fresh local cheese, toasted sourdough croutons and greens at Ninia’s Garden, an upscale Georgia restaurant in Tbilisi, the capital of Georgia, on March 10, 2023. (Justyna Mielnikiewicz/The New York Times)
EditorialSpiced crème caramel in New York, Sept. 7, 2022. Food styled by César Ramón Pérez Medero. Props styled by Melina Kemph. (Kelly Marshall/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)
EditorialPie ?n Burger owner Michael Osborn with the restaurant?s Hamburger Steak Plate, in Pasadena, Calif., Oct. 3, 2021. (Rozette Rago/The New York Times)
EditorialWatermelon chaat in New York, May 6, 2021. Props styled by Paige Hicks. Food styled by Simon Andrews. (Christopher Simpson/The New York Times)
EditorialCarrot maqluba with beef, is an easier version of the traditional Palestinian dish made with eggplants, in New York on March 18, 2021. Food Stylist: Monica Pierini. (Linda Xiao/The New York Times)
EditorialMiroku Inoue, 4, eats toasted mochi at Ichiwa, which has been selling grilled rice flour cakes to travelers for a thousand years, in Kyoto, Japan, Oct. 23, 2020. (Hiroko Masuike/The New York Times)
EditorialFrom the brown sugar shortbread to the tender praline center, the rich crunch of toasted pecans runs through these pecan pie sandwich cookies, in New York, Nov. 6, 2020. (Johnny Miller/The New York Times)
EditorialToasted coconut rice with bok choy and fried eggs. This recipe by Genevieve Ko, the cooking editor for The Los Angeles Times, calls for toasting the rice and drizzling the vegetables with coconut oil, which enriches the dish and adds eye-opening flavor. (Linda Xiao/The New York Times)
EditorialPork noodle soup with ginger and toasted garlic, in New York, Jan. 6, 2020. Prop Stylist: Kalen Kaminski. (Michael Graydon & Nikole Herriott/The New York Times)