Morgan Eckroth may be the new US Barista Champion, but to their 5.5 million TikTok followers, they're just really great at talking about coffee.

The technique behind Spanish escalivada can also transform your carrots, potatoes, and heads of cabbage into tender, smoky masterpieces of the firebox.

Little Debbie’s best item (sorry, Zebra Cakes) is worth re-creating—and, dare we say, improving—at home.

In a new cookbook, Mi Cocina, the Mazatlán-based, New York-spirited writer and recipe developer travels through 32 states and 156 cities of Mexican cuisines. 

These markets are more than just a homecook’s playground of Eastern European and Russian ingredients; they’re community hubs for those escaping conflict.

Old loaves transform into hearty prawn-filled soups and cilantro-flecked porridges that stand the test of time.

Lukas Volger returns with an exciting cookbook filled with meatless spreads, pickles, dips, salads, and plenty of crunchy things.

The Roman dream team of egg yolks, pecorino, and pancetta are here to gussy up your next head of romaine.

Cookbooks by renowned writers like Judith Jones and Susan Orlean show that great food isn’t just for humans.

Reem Assil’s cookbook, Arabiyya, shows that great hospitality is easy to pull off—as long as you have enough za’atar-covered man’oushe to go around.

Once you look beyond the ingredient’s raw functionality, there are delicious fried snacks and wildly creative fermentation projects to be found.

Fill, flop, and fold your way to calzone fluency.

In a new cocktail book, Natasha David celebrates low-alcohol (and no-alcohol) cocktails for every mood.

In his first cookbook, legendary pitmaster Pat Martin preaches procedure over cups and tablespoons.

Caramelized and coffee-infused, eggplant makes a perfectly sticky topping for olive oil cake.

With his debut cookbook, Korean American, Eric Kim captures the multiplicity and idiosyncrasies of Korean home cooking.

Pea shoots are great raw, but they’re even better with a light char and a drizzle of cool, creamy dressing.

The tiny pasta shape may have entered the mainstream as a ’90s pasta salad ingredient, but it’s coming into its own exciting identity, starring in jollof, paella, and even cacio e pepe.

In her new cookbook, Sunday Best, Adrienne Cheatham chronicles a career in fine dining—and a love of Cheerwine and American cheese.

For potatoes that are creamy on the inside and perfectly crisp on the outside, this handy baking tool is all you need.

Yogurt, salt, and time are the key ingredients to jameed, a wonderfully savory staple of Palestinian and Bedouin cooking.