In addition to making some of New York’s most legendary doughnuts, Fany Gerson has written extensively about the paletas, ice creams, and other sweets of Mexico, where she grew up.

In addition to collaborating with Yo-Yo Ma and interviewing musicians like Michael Stipe and Alicia Keys, Hrishikesh is also the cohost, with Samin Nosrat, of Home Cooking, which has quickly become one of our favorite food podcasts during the pandemic. 

Butter, hot sauce, and a trick from an Italian cookbook legend. Your wings will thank you.

In her latest cookbook, Anna Jones lays out a wholistic, minimalist, totally doable plan for cooking sustainably.

The Dutch chef has written many cookbooks for an international audience (including several on the topic of tinned fish), and he’s the founder of Sea Tales, a company that sells sustainable canned tuna, anchovies, and sardines.

In a new cookbook, Caroline Schiff looks at sourdough like a true pastry chef—for all its potential in granola, chocolate tortes, and doughnuts.

If you’ve caught some of the exciting new writing coming from the relaunch of Gawker, you may have read some food writing by Tammie Teclemariam, who’s been taking down moka pots, making the case for buying a whole ham, and lauding the Black Russian as a far superior alternative to the espresso martini craze.

Dorie Greenspan’s newest book embraces the versatility of a buttery bread dough, frozen puff pastry, and the savory side of baking.

A new book by Zachary Sussman takes on the changing landscape—and rules—of sparkling wine.

There are plenty of things we take for granted about walking into a grocery store: the fluorescent lights, the astoundingly inexpensive milk, the neatly stacked boxes of Nabisco cookies. But as Benjamin Lorr uncovers in his book The Secret Life of Groceries, there’s more than meets the eye.

You may know him as the friendly face who joins Julia Child on-screen to cook crêpes Suzette with precision and to improvise with big hunks of pork in Julia & Jacques Cooking at Home. Or you may know him from one of the most viral omelet instructional videos of all time.

Zoe Adjonyoh makes the case for seeking out red palm oil, smoked barracuda, and spicy West African kpakpo shito chiles.

A new cookbook, Big Little Recipes, promises simple recipes for not-so-simple times.

Whether you’re roasting, grilling, frying, or packing fish into a cozy salt crust, cooking it whole is the simplest way to a dinner party centerpiece.

In a new cookbook, the chefs behind Don Angie share a very Italian American trick for giving your salad a crunchy, salty upgrade.

Cookbook author and TV star Nadiya Hussain is giving the classic bakes the refresh they deserve.

It’s time to sharpen your knife knowledge and add a cleaver, a grapefruit knife, or a mezzaluna to your collection.

Stephanie H. Shih turns Kraft Singles and cans of sweetened condensed milk into ceramics worth pondering.

For Julie Gaines, the owner of NYC’s Fishs Eddy, collecting dishes is a glimpse into America’s history of roadside diners, airlines, hospitals, and country clubs.

What’s the difference between cage-free and pasture-raised? Or parmesan and Parmigiano-Reggiano? A new book by Brette Warshaw has you covered.