EditorialDonna Thomas, who has arthritis, uses a bread maker to help her make brioche, in Riverview, Fla. on Jan. 26, 2023. (Octavio Jones/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)
EditorialAn elaborate sandwich developed by the chefs Junghyun Park and Mark Nobello of Atoboy with the pastry chef Dominique Ansel served at Dominique Ansel Workshop in New York, Feb. 10, 2022. (Jeenah Moon/The New York Times)
EditorialA pastry workshop at Due Palazzi prison, where inmates start baking at 4 a.m., beginning with the brioche that will be served by local pastry shops and hotels, on the outskirts of Padua, Italy, Nov. 30, 2021.(Matteo de Mayda/The New York Times)
EditorialFrench onion stuffing in New York, Oct. 12, 2021. Food styled by Simon Andrews. Props styled by Christina Lane. (Christopher Testani/The New York Times)