EditorialKi Soon Do, a prestigious Grand Master of Jang, Korea’s traditional fermented sauces, with her jars in Changpyeong, South Korea, Sept. 30, 2019. (Chang W. Lee/The New York Times)
EditorialA variety box at Dos Croquetas, Miami’s first croqueta bar, where custom sauces are paired with innovative flavors like Mexican street corn, buffalo chicken and medianoche sandwich, in Miami, Feb. 14, 2022. (Saul Martinez/The New York Times)
EditorialA customer pays for an order at the Chapli & Chips halal food cart on Hillside Avenue in northeastern Queens, June 12, 2021. (Adam Friedlander/The New York Times)
EditorialThe lamb halal snack pack is prepared at Smith Kebabs in Collingwood, Melbourne, Australia, May 4, 2020. (Kristoffer Paulsen/The New York Times)
EditorialThe lamb halal snack pack is prepared at Smith Kebabs in Collingwood, Melbourne, Australia, May 4, 2020. (Kristoffer Paulsen/The New York Times)
EditorialSlanted Door sauces from the chef Charles Phan are designed to amp up the flavor in stir-fries and slow simmers. (Sonny Figueroa/The New York Times)
EditorialBollito misto with vegetables and two dipping sauces along with glasses of a reduced broth as a amuse-bouche in New York, Jan. 25, 2020. (Andrew Scrivani/The New York Times)