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A 1-2-3-4 cake with mocha buttercream. Melissa Clark tweaked the formula of this classic, 19th century vanilla layer cake to make it even lighter, more tender and a little less sweet. Food styled by Simon Andrews. (Ryan Liebe/The New York Times)
Hannah Habes, the founder of Matchaful, in New York on Oct. 8, 2025. Once consumed mainly in small, formal tea ceremonies, matcha is now mixed into fruity lattes and preyed on by counterfeiters. Can it survive its own popularity? (Colin Clark/The New York Times)