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T Magazine
Bread … for Dessert?
No longer just a pre-dinner offering, the staple is now showing up at the other ...
The Art World’s Next Big Thing: Tiny Paintings
Works the size of postcards and bathroom tiles are challenging the market’s appe...
A Peeling 17th-Century Palazzo and the Man Who Was ‘Cra...
The fabric designer Raffaele Fabrizio found a way to mine the past — both his ow...
Fashion That Keeps Everything in Proportion
Thoughtful pairings of cool silks, crisp cottons and light wools bring balance t...
Europe’s Most Famous Restaurant Turns to Coffee Roasting
Plus: brightly patterned outdoor furniture, a hotel in the tropical forest of Co...
Lace-Up Shoes That Feel Timeless
Inspired by classic designs, pared-down sneakers are spring’s most versatile acc...
The Chefs Making PB&J for Adults
Plus: a Nordic guesthouse, graphic prints on the runways and more from T’s cultu...
Why Meals Should Start and End With Bread
No longer just a pre-dinner offering, the staple is becoming the star of dessert.
This Spring, Layer Up in Style
Shape-defining cuts, saturated hues and a few wild stripes give the season’s fas...
How to Find Your Signature Scent
Take T’s quiz to figure out your perfume personality, with tips and fragrance re...
Why Are We So Obsessed With the Color Blue?
The color has an unshakable hold on musicians, artists and writers.
A Party After Hours at Cairo’s Oldest Museum
To celebrate the launch of the new home goods brand Anut, its founder hosted din...
Charlize Theron Shares Her Beauty Regimen
Plus: a cabin in the Italian Alps, Murano glass vases and more recommendations f...
Inside Jack Whitten’s Queens Studio
The space is a window into the mind of the pioneering artist, who saved nearly e...
Classic Coats Get a Fresh Update
Pops of pink and yellow, and hints of mesh, give a playful edge to traditional t...
How Bread Became the Star of Dessert
No longer just a pre-dinner offering, the staple is now showing up at the other ...