EditorialChocolate hard shell, chocolate sauce and brownies on soft serve at Vaca’s Creamery, in Chicago, June 17, 2023. (Anjali Pinto/The New York Times)
EditorialChocolate hard shell, chocolate sauce and brownies on soft serve at Vaca’s Creamery, in Chicago, June 17, 2023. (Anjali Pinto/The New York Times)
EditorialChocolate hard shell, chocolate sauce and brownies on soft serve at Vaca’s Creamery, in Chicago, June 17, 2023. (Anjali Pinto/The New York Times)
EditorialPreparing pizza toppings at Home Run Inn Pizza, which has about 135 full-time employees in manufacturing, in Woodridge, Ill., Feb. 22, 2023.. (Lyndon French/The New York Times)
EditorialA papaya drink and hot dogs with toppings like sauerkraut, onion, relish, chili and cheese at Papaya King in Manhattan, July 2, 2022. (Emon Hassan/The New York Times)
EditorialTuna mayo rice bowl, a chance to learn about flavor combinations by experimenting with toppings and seasonings, in New York, June 21, 2022. (Julia Gartland/The New York Times)
EditorialCorn tortilla tacos with a variety of meats and toppings at Taqueria Ram?rez, which opened last summer with a short menu of tacos inspired by Mexico City, in Brooklyn?s Greenpoint neighborhood, Jan 20, 2022. (Adam Friedlander/The New York Times)
EditorialClockwise from top left: mushrooms; a spanakopita pie with spinach, feta and jalape?os; tomatoes with mozzarella; ham, cheese and arugula, all grandma pizzas which can support extra toppings without bending, at Washington Squares in New York on March 1, 2021. (Colin Clark/The New York Times)
EditorialA bowl of bakso, a classic Indonesian dish of meatballs in soup with noodles, from the Bakso Super Philly table, during the New York Indonesian Food Bazaar in Elmhurst, Queens on Jan. 11, 2020. (Karsten Moran/The New York Times)