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Monday, August 24, 2026 | Rabi' al-awwal 10, 1448 H
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Food

Newly crowned world's best pastry chef stays true to artisan roots

The smell of warm bread fills one of Benoit Castel’s patisseries in Paris, where the newly crowned world’s best pastry chef is back at work testing new recipes. His fingers covered in cookie dough, the 54-year-old...

Castel received the UIBC award presented annually to a leading figure in the profession in recognition of their career and contribution to the trade on July 14 in Singapore.

From Eiffel Tower, Michelin-starred chef showcases climate-friendly cuisine

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Exploration Through Food: 5 Tastes of Asia

Diners at a location of Rojiura Curry Samurai in Kamakura, Japan. (Andrew Faulk/The New York Times)

How bad is red meat for you? Health risks get star ratings

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Kale Sauce Pasta

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Want to be a better cook? Trust your senses

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Crumbs for Dinner, in the Best Possible Way

Chopped eggplant, cherry tomatoes and capers are cooked together for a pasta dish, in New York, Aug. 4, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)

To tackle a kimchi crisis, South Korea banks on massive cabbage warehouses

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Singapore food vendors launch first hawker center in New York

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Le Petit Chef: The smallest chef in the world visits Muscat

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Sesame Salmon Bowls for All

Kay Chun’s sesame salmon bowls where everyone can get the whole beautiful bowl, or a version customized to their specs. (Linda Xiao/The New York Times)

Thai pop-up wins fans with crunchless cricket burgers

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The Dreamiest Shrimp Pasta Anchors This Summery Menu

Bell pepper salad with capers and olives and shrimp pasta with corn and basil in New York, Aug. 31, 2022. Food styled by Greg Lofts. (David Malosh/The New York Times)

This Salad Silences the Okra Critics

Charred Okra Salad with Spiced Onion in New York on Aug. 31, 2022. (David Malosh/The New York Times)

3 Party Pies You Can Eat With Your Hands

Creamy peach bars, in New York, Aug. 18, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)

Serving Arabian dishes with frankincense to global foodies

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