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#13273286

4 February 2026

Song Hyeon-su, chairman of the Korea Calligraphy Association, and children paste Ipchuncheop (spring calligraphy) on the gate of Ochondack at the National Folk Museum of Korea in Seoul, South Korea, on February 4, 2026. The group marks Ipchun, the onset of spring in the lunar calendar, and wishes for good fortune with the phrases ''Ipchun Daegil'' and ''Geonyang Dagyeong,'' which signify great luck and many celebrations in the coming year.

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#13273287

4 February 2026

Song Hyeon-su, chairman of the Korea Calligraphy Association, and children paste Ipchuncheop (spring calligraphy) on the gate of Ochondack at the National Folk Museum of Korea in Seoul, South Korea, on February 4, 2026. The group marks Ipchun, the onset of spring in the lunar calendar, and wishes for good fortune with the phrases ''Ipchun Daegil'' and ''Geonyang Dagyeong,'' which signify great luck and many celebrations in the coming year.

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#13273288

4 February 2026

Song Hyeon-su, chairman of the Korea Calligraphy Association, and children paste Ipchuncheop (spring calligraphy) on the gate of Ochondack at the National Folk Museum of Korea in Seoul, South Korea, on February 4, 2026. The group marks Ipchun, the onset of spring in the lunar calendar, and wishes for good fortune with the phrases ''Ipchun Daegil'' and ''Geonyang Dagyeong,'' which signify great luck and many celebrations in the coming year.

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#13266957

2 February 2026

Indian Hindu devotees take a dip at the holy lake of Pushkar in Pushkar, India, on February 1, 2026, on the occasion of Maghi Purnima, or the full-moon day. Pushkar Lake is an important Hindu pilgrimage spot, with thousands of Hindus coming to take a dip and pray to the deities.

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#13244753

27 January 2026

A Waffle House restaurant operates in Oklahoma City, Oklahoma, on January 26, 2026, as the city works to reopen following a winter storm. Frigid temperatures persist while many retail locations, restaurants, schools, and government offices remain closed, awaiting a thaw in the coming days.

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#13229565

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, a typical downtown restaurant serves the famous Sichuan hot pot, a spicy Chinese fondue where meats, vegetables, and noodles are cooked in a boiling broth, emblematic of the local gastronomy.

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#13229566

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, a typical downtown restaurant serves the famous Sichuan hot pot, a spicy Chinese fondue where meats, vegetables, and noodles are cooked in a boiling broth, emblematic of the local gastronomy.

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#13229567

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, a typical downtown restaurant serves the famous Sichuan hot pot, a spicy Chinese fondue where meats, vegetables, and noodles are cooked in a boiling broth, emblematic of the local gastronomy.

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#13229568

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, a typical downtown restaurant serves the famous Sichuan hot pot, a spicy Chinese fondue where meats, vegetables, and noodles are cooked in a boiling broth, emblematic of the local gastronomy.

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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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#13229292

22 January 2026

A Michelin distinction is seen on a street in Krakow, Poland, on January 19, 2026.

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#13226388

22 January 2026

Residents butcher goats during the Sadranan tradition at the Sentono cemetery complex in Ngijo Village, Gunungpati, Semarang, Central Java Province, on January 22, 2026. This tradition, routinely carried out before the holy month of Ramadan, involves local residents slaughtering and cooking dozens of goats, visiting their ancestral graves, and eating together.

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