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.

A swell of stateside producers are curing pork with a luxury appeal once reserved for Bayonne, prosciutto, and Ibérico.

Almost a century after the technology first hit the market, these pans are finally starting to live up to their promises.

TASTE’s newest cook in residence takes on the offal bros and the often-misunderstood world of shrimp and grits.

Matthew Raiford’s new cookbook tells the story of the Gullah Geechee legacy that lives within the rich soil and abundant waters along the coast of Georgia.

Chefs Nico Vera and Sean Sherman talk about some of the advanced agricultural systems, trade routes, and cooking techniques that unite a precolonial food history across both North and South America.

A new cookbook from Top Chef’s Gregory Gourdet is the best argument we’ve seen for going paleo.

It’s time to grill some trout, eat conservas, or make pour-over coffee . . . in nature.

A new book by Reem Kassis considers the region’s centuries-long culinary journey through fusion, migration, and industrialization.

The 200-year-old company has managed to stay in touch with America’s baking habits, from skillet pizzas to pandemic cinnamon buns.