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.

The baker and cookbook author thinks dessert can answer life’s biggest questions and quandaries.

In praise of oven ribs, the more-practical, year-round answer to pit smoke.

Longtime New York Times columnist Pierre Franey translated fine dining and restaurant technique into 60-minute meals that promised home cooks a faster way to make delicious food.

Jesse Szewczyk thinks there’s no better time than now for a batch of pineapple and rum macaroons or cinnamon sugar speculoos squares.

Thousands of years before the Crockpot took over kitchens in the 1970s, earthen ovens gently smoked meats, softened vegetables, and conserved fuel.

Two authors tackle some of the most commonly asked questions in cooking and food culture today.

In an industry where family dynamics aren’t always a good thing, a “family meal” shared among staff can still act as a grounding, congenial ritual.

An adopted chef questions the building blocks of her critically acclaimed palate.