Dessert by pastry chef <n>Camilla Jesholt Buffatti</n> made with molds from <n>MoldBrothers</n>.

<n>Pointy Snout Caviar</n> photographed by <n>Andrea Gentl & Martin Hyers</n>.

<n>San</n>'s best-selling dish, <n>Grilled beef tongue</n>.

<n>Sardine and olive</n>, a 1975 photograph by <n>Irving Penn</n>.

From the Archives: The Best of Irving Penn's Food Photography

The 2024 signature menu for <n>Bar San</n> in Chiang Mai, featuring the <n>Smoky Chile & Honey</n> and <n>Carrot Cake</n> cocktails.

Still life with plums, styled by <n>Sophie Jane Kirk</n>.

A look inside <n>RIJKS®</n> restaurant in Amsterdam, featured by travel guide <n>gloobles</n>.

Interior and dish from <n>RIJKS®</n> restaurant in Amsterdam for the travel guide <n>gloobles</n>.

<n>The French Dispatch</n>, a dish by chef <n>Thomas Demuth</n> at the restaurant <n>TANNAY</n>.

<n>Cod, kvass, walnut, linden blossom</n>. Ingredients from <n>Lakeshore</n> and <n>mimiferments</n>.