EditorialThe author and engineering processor Henry Petroski, on campus at Duke University in Durham, N.C., in April 2006. (Jenny Warburg/The New York Times)
EditorialThe author and engineering processor Henry Petroski, on campus at Duke University in Durham, N.C., in April 2006. (Jenny Warburg/The New York Times)
EditorialThe author and engineering processor Henry Petroski, on campus at Duke University in Durham, N.C., in April 2006. (Jenny Warburg/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)