The New York Times – Travel:
French culinary legends and award-winning upstarts are expanding the city’s offerings. Here are five.
Category: Cooking and Cookbooks
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5 Cooking Classes in Italy Where You Can Make Pizza, Pasta and More
The New York Times – Travel:
Learn the ins and outs of everything from Neapolitan calzone to ragù alla Bolognese in just a few hours.
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How Cotton Candy Won Over the Adults
The New York Times – T Magazine:
Long associated with childhood and county fairs, the food has found its place among a new generation of experimental chefs.
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Tiny Love Stories: ‘Ted and I Are Implausible Friends’
The New York Times – Fashion & Style:
Modern Love in miniature, featuring reader-submitted stories of no more than 100 words.
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What Makes Danish Baking So Special?
The New York Times – Travel:
How a Viennese layering technique, combined with a New Nordic approach to ingredients, came to define the country’s pastries.
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Recipes for Pastries From Around the World
The New York Times – T Magazine:
To accompany our feature on pastries, we asked chefs to share their recipes for favorite treats that, together, amount to a culinary trip around the world.
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We’ve Entered a New Era of Vietnamese Baking
The New York Times – Travel:
The country’s signature desserts meld Southeast Asian flavors with French colonial influences. Now the next generation of diasporic chefs is adding its imprint.
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For Some Nuns, Baking Is an Act of Devotion
The New York Times – Travel:
In convents across Spain, the tradition of selling sweets is alive and well.