Other than these new chips, the iPad Air is identical to the last two models I’ve reviewed. (This year, Apple sent an 11-inch Air M4 to review, while the last two were the newer 13-inch. But other than the larger screen, those tablets are the same.) Same screen, same cameras, same 10-hour estimated battery life, same USB-C 3 port. Naturally, it supports the $129 Pencil Pro that Apple introduced alongside it in 2024, and it works with the revamped Magic Keyboard Apple released last year. That keyboard remains quite expensive at $269 ($319 for the 13-inch model), but for me it’s a must-buy accessory if I want to use my iPad for any “real work.” The Pencil, on the other hand, is not something I personally need, but it’s an excellent tool for anyone interested in visual art or written notes. There are a plethora of excellent apps in both categories, and the iPad app ecosystem at large remains unmatched.
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The flavors, a mix of almond and dried apricot and northern African baharat spice, were delicious. The cook was easy and intuitive, with minimal prep. When the recipe called for 30 to 40 minutes of cooking, it was actually true. But the dish doesn't contain the depth or sweetness of long-braised meat and onion. It was the Rachael Ray version of global cooking, the one where we get real with ourselves and admit we don't want to try so hard.
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