This year, let a butter-soaked piece of cheesecloth do all the turkey-basting work.

Jenny Rosenstrach’s new book, The Weekday Vegetarians, is big on practicality, fun, and getting creative with cabbage.

Frying at home opens up a whole world of katsu, karaage, schnitzel, and mochiko chicken.

A simple, snacky, not-too-fussy cake is always there for you.

Zoe Adjonyoh makes the case for seeking out red palm oil, smoked barracuda, and spicy West African kpakpo shito chiles.

To Americans, the leaf is a symbol of unhealthy habits, but in the Peruvian Andes, it’s a source of nutrients, energy, and flavor in food and drinks.

The first in a series of new cookbooks by Noor Murad and Yotam Ottolenghi reveals a few secrets about how the hummus gets made (among other pantry hits).

Swap the sugar for parmesan for a creamier, cheesier take.

In a new cookbook, chef-farmer Abra Berens thinks deeply about legumes and seeds, with a refreshing sense of creativity.

Stewed, stir-fried, or sloshed with soy sauce, can you name a more iconic duo?

For Black women in the kitchen, the painful caricature is still hard to completely escape.

With 25 years of mafaldine mastery, culminating in a new cookbook, Missy Robbins pays tribute to Italy’s greatest food.

The last year has changed a lot of our buying habits. Here are some of the foods we can’t stop stocking up on.

A new cookbook, Big Little Recipes, promises simple recipes for not-so-simple times.

Traditional Italian dishes like Bolognese and carbonara are being rethought by creative recipe writers around the world. But what does this mean for the Italian traditionalists hitting social media with a few spicy takes?

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 dynamic cheese is a core ingredient in Cypriot cuisine, but its potential for frying, grilling, and baking knows no border.

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.

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.

In a new cookbook, the chefs behind Don Angie share a very Italian American trick for giving your salad a crunchy, salty upgrade.

A growing number of bakeries, restaurants, and ice cream companies are leading the charge to employ the formerly incarcerated.