With the former Bon Appétit staffer’s exciting new book That Sounds So Good, quarantine cooking became inspiration to revise a few of cooking’s tired golden-fried rules. 

The musician still has a soft spot for the frozen bean burritos of the ’90s, but his new cookbook explores a more decadent side of restaurant veganism.

San Francisco shop owner Celia Sack on the old, new, and rare cookbooks she’s excited about this fall, from a Victorian-era ice cream edition to the foods of Macedonia.

For Adeena Sussman, gazoz is a fizzy, refreshing jumping-off point to tell the story of the modern Israeli kitchen.

Cookbook author Meredith Erickson has done her homeland justice with the exciting podcast series Field Guide to Eating in Canada.

In his insightful memoir, Peter Hoffman looks back at every crucial aspect of a restaurant, from the daily farmers’ market haul to the lifesaving refrigerator repairmen.

For many, it’s a topping for pizza or a flavor for snack foods. But for some, it’s just a way of life.

Meet Nigel Price, Brooklyn’s biggest advocate for the grand ritual of pour-over.

Meet Paige Lipari, chef and owner of Greenpoint's expanding Archestratus empire.

The cookbook author and early food internet fixture is back with a new book, full of old-school bean salad and a new-school way to toast your oats.

Gear, recipes, and expert advice for Japanese grilling mastery at home and in the backyard.

The NYC chef has given vegetables the book they deserve, full of restaurant precision translated for home kitchen practicality.

The chef and author’s new publishing imprint, 4 Color Books, is diving into the diverse world of art, culture, wellness, and food.

Neonata combines the umami of anchovy with the sweet, musty spice of Calabrian chiles, and it will make your pizza, roasted fish, and bruschetta way better.

Los Angeles chefs Genevieve Gergis and Ori Menashe, the brains behind Bavel, return with an adventurous cookbook that pushes the boundaries of Middle Eastern cuisine.

One of the hottest debates on the internet revolves around chopped bars versus chips and cookie-to-chocolate ratios. 

Molly Baz is rethinking the way we engage with cookbooks—starting with 10-second technique videos, a streamlined approach to recipes, and loads of lemon.

Rodney Scott on the rhythms of the barbecue pit, and how he finds his moments of zen amid the chaos.

Investigative journalist Barry Estabrook’s personal journey to understand the absurdity of the diet industrial complex.

New York–style cheesecake has left the building. Go ahead—burn it a little.

Junzi Kitchen’s Lucas Sin is preaching scale, empathy, and the power of Crab Rangoon.