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)
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)
EditorialA rattlesnake at the Arizona-Sonora Desert Museum, which keeps snakes and scorpions for their venom near Tucson, Arizona, April 7, 2022. (Ash Ponders/The New York Times)
EditorialA Lemon Meringue Pie. The specific proteins in egg whites allow them to inflate into a billowing mousse — and remain that way longer. (Kate Sears/The New York Times)
EditorialExclusive - Iskra Lawrence is Radiant on Set of Vital Proteins Commercial Alongside Miles Chamley-Watson, Peloton Instructer Chase Tucker and Model Silvy Araujo, Santa Monica, California, USA - 12 Dec 2021
EditorialDr. Barney Graham, left, and his colleague at the time, Dr. Kizzmekia Corbett, right, explaining the role of spike proteins to President Biden at the National Institutes of Health in Bethesda, Md., Feb. 11, 2021. (Pete Marovich/The New York Times)
EditorialJason McLellan, a structural biologist at the University of Texas at Austin, on March 31, 2021 in Austin, Texas. (Ilana Panich-Linsman/The New York Times)
EditorialSancocho, a rustic stew eaten across the Caribbean and made with a combination of proteins and vegetables, in New York on March 10, 2021. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. (Christopher Simpson/The New York Times)
EditorialCut all your proteins and vegetables, and measure out your spices before you even turn on the stove. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. (David Malosh/The New York Times)
EditorialModels of proteins sit on a shelf at the Institute of Protein Design at the University of Washington in Seattle, Nov. 19, 2020. (Jovelle Tamayo/The New York Times)
EditorialChironomus, Print, Chironomus is a genus of nonbiting midges in the subfamily Chironominae of the bloodworm family, Chironomidae, containing several cryptic species that can only be distinguished by experts based on the characteristics of their giant c...