EditorialJae In Lee, the chef and owner of Patisserie Jaein as he prepares pastries in Seoul, South Korea on Feb. 17, 2023. (Jun Michael Park/The New York Times)
EditorialJae In Lee, the chef and owner of Patisserie Jaein as he prepares pastries in Seoul, South Korea on Feb. 17, 2023. (Jun Michael Park/The New York Times)
EditorialJae In Lee, the chef and owner of Patisserie Jaein as he prepares pastries in Seoul, South Korea on Feb. 17, 2023. (Jun Michael Park/The New York Times)
EditorialJae In Lee, the chef and owner of Patisserie Jaein as he prepares pastries in Seoul, South Korea on Feb. 17, 2023. (Jun Michael Park/The New York Times)
EditorialJae In Lee, the chef and owner of Patisserie Jaein as he prepares pastries in Seoul, South Korea on Feb. 17, 2023. (Jun Michael Park/The New York Times)
EditorialHanadi Tawaahena, second from right, prepares pastries for Eid al-Fitr, which marks the end of Ramadan, with relatives at her home in Deir al-Balah, in central Gaza Strip, April 15, 2023. (Samar Abu Elouf/The New York Times)
EditorialHanadi Tawaahena, second from right, prepares pastries for Eid al-Fitr, which marks the end of Ramadan, with relatives at her home in Deir al-Balah, in central Gaza Strip, April 15, 2023. (Samar Abu Elouf/The New York Times)
EditorialHanadi Tawaahena, second from right, prepares pastries for Eid al-Fitr, which marks the end of Ramadan, with relatives at her home in Deir al-Balah, in central Gaza Strip, April 15, 2023. (Samar Abu Elouf/The New York Times)
EditorialHanadi Tawaahena, second from right, prepares pastries for Eid al-Fitr, which marks the end of Ramadan, with relatives at her home in Deir al-Balah, in central Gaza Strip, April 15, 2023. (Samar Abu Elouf/The New York Times)
EditorialHanadi Tawaahena, second from right, prepares pastries for Eid al-Fitr, which marks the end of Ramadan, with relatives at her home in Deir al-Balah, in central Gaza Strip, April 15, 2023. (Samar Abu Elouf/The New York Times)