To say “Ahh, shiwonhada!” embodies all the restorative, relaxing, and renewing properties to be found in a steaming bowl.

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.

Spoon some of this briny dressing into the center of an avocado for a quick snack, or use it as a flavorful liquid for simmering shrimp.

The mighty bean curd can crisp up like fried chicken, absorb fiery sauces, or smooth out dairy-free desserts.

It’s time to grill some trout, eat conservas, or make pour-over coffee . . . in nature.

A new book by Reem Kassis considers the region’s centuries-long culinary journey through fusion, migration, and industrialization.

There are many ways to cook with masa, but there’s nothing quite like the pupusa’s golden crust and molten cheesy filling.

Coating a pizza with bulgogi or boba isn’t about going viral—it’s about reinventing the tomato-cheese formula entirely.

For author Anas Atassi, the fruity red spice is the starting point (along with Aleppo pepper and za’atar) to his mother’s recipes and a fuller picture of Syria’s underreported food culture.

Whether a crispy socca or wispy spring onions, chickpea flour brings the crunch.

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

The inevitable move to online platforms has taken some of the sensory joys out of cooking classes, but it’s replaced them with a sense of democracy, serendipity, and the occasional bear in the background.

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.

An aromatic spread brings together cardamom pods with burnt orange zest for a creamy, bittersweet brightness.

For some home cooks, a completist approach to books like Falastin and Indian-ish has become more than just a pastime.

The 200-year-old company has managed to stay in touch with America’s baking habits, from skillet pizzas to pandemic cinnamon buns.

Give your thinly sliced leeks and lemons the low-and-slow treatment to spruce up your roast chickens, sandwich spreads, and dressings.

Filmmakers Erica Rose and Elina Street are on a mission to document the LGBTQIA+ people and spaces shaping America’s food and drink culture.

Retracing the steps and muscle memory of a recipe from Jim Crow–era Louisiana to 21st-century Northern California.

For chicken that stays crispier for longer, chef Eric Huang calls upon EverCrisp, a modernist ingredient that home cooks can use, too.

Craggy shards of hand-chopped chocolate have taken over our cookies. But what did chips ever do wrong?