"caramelized"

#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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#13026533

25 November 2025

French onion soup is served in a French restaurant in Paris, France on November 12th, 2025.

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#12317310

29 April 2025

A confectionery stall sells roasted almonds (''Gebrannte Mandeln''), cotton candy (''Zuckerwatte''), and decorated gingerbread hearts at the Auer Dult traditional fair in Munich, Germany, on April 29, 2025. A mother and child browse the colorful selection of sweets at Mariahilfplatz, where vendors offer traditional treats as part of the festive atmosphere.

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#11668153

15 October 2024

View of caramelized citrus fruits in Mexico City, Mexico, on the eve of the Day of the Dead, to make Pan de Muerto. According to historical documents and accounts, in ancient Mexico, before the indigenous resistance to the arrival of Europeans, a kind of bread similar to a tortilla is prepared, made from amaranth, dried and toasted corn, and maguey honey. It is called papalotlaxcalli, which means Butterfly Bread, and has a butterfly stamped on the dough. According to the Duran Codex or History of the Indies of New Spain and the Tierra Firme Islands, it is an offering food for the goddess Cihuapipiltin, who watches over women who die in childbirth; although later it appears in the accounts of the Codex as part of a food offering that is placed on the tzompantli, an altar of skulls in honor of people sacrificed in rituals for the gods.

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#11654497

10 October 2024

A creme brulee dessert is seen at a restaurant table in this illustration photo taken in Krakow, Poland on October 10, 2024.

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#10470296

6 September 2023

Turon at a food stall during the Taste of Manila Food Festival in Toronto, Ontario, Canada, on August 20, 2023. The festival took place in the area is also popularly known as Little Manila, and is the largest Filipino food festival in Toronto. Authentic Filipino cuisine is the biggest highlight of the festival, offering thousands of attendees a chance to try lumpia, halo halo, lechon, pancit, and other traditional food delights. Turon, rolled in a spring roll wrapper, fried till the wrapper is crisp and coated with caramelized brown sugar. Most common filling is jackfruit (langka), but there are also recipes with sweet potato and mango.

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#3744694

2 February 2019

Caramelised apples for sale outside the Roman Theatre, in the Old Town of Amman. On Saturday, February 2, 2019, in Amman, Jordan.

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