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The larger Sunday crossword, which appears in The New York Times Magazine, is an icon in American culture; it is typically intended to be a "Wednesday or Thursday" in difficulty. [7] The standard daily crossword is 15 by 15 squares, while the Sunday crossword measures 21 by 21 squares.
The New York Times has used video games as part of its journalistic efforts, among the first publications to do so, [13] contributing to an increase in Internet traffic; [14] In the late 1990s and early 2000s, The New York Times began offering its newspaper online, and along with it the crossword puzzles, allowing readers to solve puzzles on their computers.
February 20, 2025 at 1:00 AM. There are spoilers ahead. You might want to solve today's puzzle before reading further! False Starts. ... USA TODAY’s Daily Crossword Puzzles.
The Times en Español ' s style editor is Paulina Chavira, who has advocated for pluralistic Spanish to accommodate the variety of nationalities in the newsroom's journalists and wrote a stylebook for The New York Times en Español [323] Articles the Times intends to publish in Spanish are sent to a translation agency and adapted for Spanish ...
The second was a six-inch (150 mm) pizza [1] with no sauce, no cheese, and beef only on the left side of the pizza; while correctly absent of the typical base elements, Molaro said, "the whole pizza was so small and light it must have shifted during delivery. And the little beef pellets didn't have any sauce or cheese to hang on to, so a few ...
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Argentine pizza is a mainstay of the country's cuisine, [1] especially of its capital Buenos Aires, where it is regarded as a cultural heritage and icon of the city. [2] [3] [4] Argentina is the country with the most pizzerias per inhabitant in the world and, although they are consumed throughout the country, the highest concentration of pizzerias and customers is Buenos Aires, the city with ...
Pepperoni is the most popular topping for pizza in the United States. [11]American pizza (particularly thin-crust) is made with a very high-gluten flour (often 13–14% protein content) of the type also used to make bagels; this allows the dough to be stretched thinly and thrown vigorously without tearing.