EditorialA tray of ka’ak-al-quds (oval ring-shaped sesame-studded breads) from Al Razim bakery in the Old City of Jerusalem, Oct. 12, 2022. (Tzachi Ostrovsky/The New York Times)
EditorialA challah bread pudding adapted from a family recipe used at the Warsaw, Poland, bakery Charlotte Menorah, in New York, Nov. 28, 2022. Food styled by Hadas Smirnoff. (David Malosh/The New York Times)
EditorialA display at Bistro Charlotte, known for its French-inspired breads and preserves, in Warsaw on Nov. 16, 2022. (Maciek Nabrdalik/The New York Times)
EditorialPalestinian woman Fatima Hammad, 57 prepares the traditional bread "Taboon", in town of Jama'in, Nablus, West Bank, Palestinian Territory - 17 Aug 2022
EditorialA Palestinian vendor sells breads during a rainy day in the old city of the West Bank of Nablus, Nablus, West Bank, Palestinian Territory - 24 Jan 2022
EditorialLouis Volle, who is in charge of all pastries and breads at Lodi, works in the kitchen at the Italian cafe in New York, Jan. 6, 2022. (Colin Clark/The New York Times)
EditorialLouis Volle, who is in charge of all pastries and breads at Lodi, works in the kitchen at the Italian cafe in New York, Jan. 6, 2022. (Colin Clark/The New York Times)
EditorialLouis Volle, who is in charge of all pastries and breads at Lodi, works in the kitchen at the Italian cafe in New York, Jan. 6, 2022. (Colin Clark/The New York Times)
EditorialGrilled porgy and vegetables are served in the cage used to grill them in a course called Fish in a Cage at Shukette in New York, Sept. 16, 2021. (Lanna Apisukh/The New York Times)
EditorialChef and restaurateur Anita Jaisinghani makes carrot semolina bread at her restaurant, Pondicheri, in Houston on April 5, 2021. (Arturo Olmos/The New York Times)
EditorialMike Geller, owner of Mike's Organic Delivery, with bread selections from Ross Bread Shoppe in Ridgefield, Conn., and Wave Hill Breads in Norwalk at his warehouse in Stamford, Conn., on May 12, 2020. (Chang W. Lee/The New York Times)
EditorialRye bread at Orwashers Bakery on New York on June 27, 2012. Sales to restaurants of rye and other Orwashers Bakery breads have been “in a progressive downward spiral,” said owner Keith Cohen. (Evan Sung/The New York Times)
EditorialDeborah Brenner, owner of the pastry company Las Delicias Patisserie, sears a crème br?lée at her shop on the lower level of the Chelsea Market in New York, Jan. 17, 2020. (Joshua Bright/The New York Times)
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