EditorialA pastry case on Main Street, U.S.A., at Disneyland is full of sweets, including sticky caramel apples and frosted cookies, in Anaheim, Calif., April 1, 2023. (Gabriella Angotti-Jones/The New York Times)
EditorialA pastry case on Main Street, U.S.A., at Disneyland is full of sweets, including sticky caramel apples and frosted cookies, in Anaheim, Calif., April 1, 2023. (Gabriella Angotti-Jones/The New York Times)
EditorialA pastry case on Main Street, U.S.A., at Disneyland is full of sweets, including sticky caramel apples and frosted cookies, in Anaheim, Calif., April 1, 2023. (Gabriella Angotti-Jones/The New York Times)
EditorialHazelnuts are coated in a homemade caramel before being blended in a food processor to create a praline paste for a Paris-Brest recipe in New York, Dec. 20, 2022. Food styled by Simon Andrews. (Armando Rafael/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)
EditorialErik Bruner-Yang, the chef and owner of Maketto in Washington, prepares his Maketto fried chicken at the restaurant on June 5, 2022. (T.J. Kirkpatrick/The New York Times)
EditorialAmber caramel coats hazelnuts which are then crumbled and used to top the devil’s food cake in New York on Nov. 17, 2021. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialCarramel apple pudding, one of seven simplified, flavorful dishes for time-constrained or beginning Thanksgiving dinner hosts, in New York, Oct. 3, 2021 (Bryan Gardner/The New York Times)
EditorialSome of the excess sodium in the American diet comes from meals served at restaurants. The FDA is asking businesses and food suppliers to cut the use of salt in the foods they sell. (Nicole Craine/The New York Times)
EditorialA caramel made of oil and sugar that gives the Yerushalmi kugel its warm hue,in New York on Dec. 4, 2020. Food Stylist: Susan Spungen. (Johnny Miller/The New York Times)
EditorialDulce de leche is spread onto the surface of a seis leches cake, and whipped into the creamy topping, giving the cake a taste and texture of caramel mousse, in New York on Jan. 14, 2020. Food Stylist: Simon Andrews. (David Malosh/The New York Times)