"STI"

#13233255

24 January 2026

Anti-ICE stickers are in front of the Metropolitan Detention Center in downtown Los Angeles, CA, on January 23, 2026.

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#13232951

24 January 2026

Hudson Williams, the lead actor of the TV series Heated Rivalry, arrives at Hotel Armani during the Milan Fashion Week Menswear Fall/Winter 2026/2027 in Milan, Italy, on January 19, 2026

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#13232952

24 January 2026

Hudson Williams, the lead actor of the TV series Heated Rivalry, and actor Tom Blyth arrive at Hotel Armani during the Milan Fashion Week Menswear Fall/Winter 2026/2027 in Milan, Italy, on January 19, 2026.

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#13232953

24 January 2026

Hudson Williams, the lead actor of the TV series Heated Rivalry, arrives at Hotel Armani during the Milan Fashion Week Menswear Fall/Winter 2026/2027 in Milan, Italy, on January 19, 2026

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#13232954

24 January 2026

Hudson Williams, the lead actor of the TV series Heated Rivalry, arrives at Hotel Armani during the Milan Fashion Week Menswear Fall/Winter 2026/2027 in Milan, Italy, on January 19, 2026

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#13232955

24 January 2026

Hudson Williams, the lead actor of the TV series Heated Rivalry, arrives at Hotel Armani during the Milan Fashion Week Menswear Fall/Winter 2026/2027 in Milan, Italy, on January 19, 2026

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#13231603

23 January 2026

Paan is prepared for a customer at a paan shop in Markham, Ontario, Canada, on August 3, 2025.

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#13229556

23 January 2026

In Chengdu, China, on April 12, 2025, a woman stirs a chili fermentation vat at the Wang Feng factory, where chilies macerate slowly. She carefully monitors the subtle balance of heat, humidity, and resting time--conditions essential for the chilies to fully release their powerful, complex aromas. This precise gesture, repeated daily, embodies a patient alchemy at the heart of Sichuan's culinary traditions, preserving ancestral know-how.

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#13229557

23 January 2026

In Chengdu, China, on April 12, 2025, a man carefully stirs chili fermentation vats at the Wang Feng factory, where chilies macerate slowly. He closely monitors the subtle balance of heat, humidity, and resting time--conditions essential for the chilies to fully release their powerful, complex aromas. This precise gesture, repeated daily, embodies a patient alchemy at the heart of Sichuan's culinary traditions, preserving ancestral know-how.

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#13229577

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, stir-fried kidney, in his Yin Ba 1986 restaurant. He uses precise wok technique to sear the kidney pieces, retaining a tender texture while developing a slight caramelized crust. He adds a mix of local spices to awaken the flavors. Each quick, fluid gesture reflects know-how passed down through generations, blending tradition and creativity to produce a powerful and refined dish that embodies the soul of Sichuan.

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#13229578

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, stir-fried kidney, in his Yin Ba 1986 restaurant. He uses precise wok technique to sear the kidney pieces, retaining a tender texture while developing a slight caramelized crust. He adds a mix of local spices to awaken the flavors. Each quick, fluid gesture reflects know-how passed down through generations, blending tradition and creativity to produce a powerful and refined dish that embodies the soul of Sichuan.

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#13229579

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, stir-fried kidney, in his Yin Ba 1986 restaurant. He uses precise wok technique to sear the kidney pieces, retaining a tender texture while developing a slight caramelized crust. He adds a mix of local spices to awaken the flavors. Each quick, fluid gesture reflects know-how passed down through generations, blending tradition and creativity to produce a powerful and refined dish that embodies the soul of Sichuan.

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#13229580

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, stir-fried kidney, in his Yin Ba 1986 restaurant. He uses precise wok technique to sear the kidney pieces, retaining a tender texture while developing a slight caramelized crust. He adds a mix of local spices to awaken the flavors. Each quick, fluid gesture reflects know-how passed down through generations, blending tradition and creativity to produce a powerful and refined dish that embodies the soul of Sichuan.

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#13229581

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, stir-fried kidney, in his Yin Ba 1986 restaurant. He uses precise wok technique to sear the kidney pieces, retaining a tender texture while developing a slight caramelized crust. He adds a mix of local spices to awaken the flavors. Each quick, fluid gesture reflects know-how passed down through generations, blending tradition and creativity to produce a powerful and refined dish that embodies the soul of Sichuan.

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#13229610

23 January 2026

In Mount Emei, Sichuan Province, China, on July 19, 2011, pilgrims light large incense sticks at the summit of Mount Emei in a gesture steeped in fervor and tradition. The smoke rises slowly in the fresh mountain air, mingling with the clouds and Buddhist chants that resonate around the temples. On this sacred site, a major center of Chinese Buddhism, incense becomes an offering to the divinities, a bridge between the earthly and spiritual worlds. Each flame lit carries a prayer, a wish, an invisible bond between humanity and heaven.

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#13229549

23 January 2026

In Chengdu, Sichuan Province, China, on April 14, 2025, large jars at the Lao Tan Zi factory are filled with fermented chili peppers, opened, and carefully stirred--an essential step in the fermentation process. Exposed to sunlight and fresh air at regular intervals, the preparations develop complex aromas and the distinctive intensity of Sichuan cuisine. This practice, passed down through generations, produces key condiments such as doubanjiang and fermented chili pastes, pillars of the local gastronomy.

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