The New York Times

@nytimes ↗

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Last Checked March 25, 2023

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Mon Feb 13 18:00:07 +0000 2023

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The New York Times @nytimes

The Maillard reaction is when the sugars and amino acids on the surface of food combine under high heat, making your food brown and crispy (and delicious). For more cooking tips, check out our Instagram: https://t.co/pfmWtTm4gf https://t.co/dZkJDsgicU — PolitiTweet.org

Posted Feb. 13, 2023 Hibernated

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The New York Times @nytimes

From @TheAthletic: Nothing beats a great Super Bowl commercial. We ranked this year's best and worst ads. https://t.co/IYdorsr6OB — PolitiTweet.org

Posted Feb. 13, 2023 Hibernated

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The New York Times @nytimes

This spiral galaxy, captured by the James Webb Space Telescope, looks a lot like our Milky Way. But it is a billion light-years away. 🌌 The image offers a glimpse at thousands of galaxies, trillions of stars and a boundless realm of possibilities. https://t.co/Ui4STBRPZN https://t.co/zbzdR7wt40 — PolitiTweet.org

Posted Feb. 13, 2023 Hibernated