EditorialLauren Madson of Librae Bakery, plays with new cuts, shapes and molds to develop her signature squiggle croissant in New York on March 13, 2023. (Julia Gartland/The New York Times)
EditorialAn olive frozen in olive juice for a dirty martini in New York, Feb. 27, 2023. Food styled by Lauren LaPenna. (Julia Gartland/The New York Times)
EditorialVarious casts, molds and crates of finished work by Fred Eversley, a sculptor, in his five-story apartment building in Manhattan’s SoHo neighborhood in New York on Aug. 16, 2022. (Elliott Jerome Brown Jr./The New York Times)
EditorialAn inmate with racks of panettone dough in paper molds at Due Palazzi prison, on the outskirts of Padua, Italy, Nov. 30, 2021. (Matteo de Mayda/The New York Times)
EditorialAn inmate with racks of panettone dough in paper molds at Due Palazzi prison, on the outskirts of Padua, Italy, Nov. 30, 2021. (Matteo de Mayda/The New York Times)
EditorialAn inmate with racks of panettone dough in paper molds at Due Palazzi prison, on the outskirts of Padua, Italy, Nov. 30, 2021. (Matteo de Mayda/The New York Times)
EditorialMolds for carbon-fiber bicycle frames, made by Carbon Team, in Vouzela, Portugal on May 26, 2021, are heated for three hours in a 200 degree Celsius (390 degrees Fahrenheit) oven. (Rodrigo Cardoso/The New York Times)
EditorialA variety of products available at a fermentation festival at the Brooklyn Cider House in New York, March 7, 2020. (Brittainy Newman/The New York Times)
EditorialCarol Morse, the owner of Acalli Chocolate in New Orleans, puts chocolate into molds in Gretna, La. on Feb. 1, 2020. (Bryan Tarnowski/The New York Times)