Matt Rodbard is the editor in chief of TASTE and author of Koreatown: A Cookbook, a New York Times best-seller, and Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts.
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.
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.
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.
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.
