The Monday Interview The Perfect Loaf Is Possible Sourdough's brightest star, Maurizio Leo, has a debut cookbook to take you from total beginner to full-on bread head. Story: Aliza Abarbanel
Culture Claire Saffitz Goes Outside Her Comfort Zone to Embrace Ours In a new book, What’s For Dessert, Claire puts down the stand mixer to reach people where they dessert most. Story: Aliza Abarbanel
The Monday Interview Illyanna Maisonet Is Passing the Mic Across the Puerto Rican Diaspora Her groundbreaking new book, Diasporican, gives PR the PR it deserves. Story: Rachel Wharton
Cooking Cloudlike Gnocchi Is Our Fall Cooking Grail Making fluffy gnocchi like your favorite trattoria starts with picking the right potatoes. Story: Matt Rodbard
The Monday Interview Tex-Mex Goes Grain-Free The Texas family behind Siete Foods can’t adopt us all, but at least they’re sharing recipes in an inclusive new cookbook. Story: Matt Rodbard
Cooking An Audience with the Queen of the Birthday Cake Sylvia Thompson’s cookbook legacy is deep, but 1993's The Birthday Cake Book sparked one young pastry chef’s career. Story: Zola Gregory
The Monday Interview Frankie Gaw’s Kitchen Is Filled With Dumplings and Dorito Dust His debut cookbook, First Generation, celebrates Taiwanese-American cooking with a heavy dose of Y2K nostalgia. Story: Ashley Rodriguez
Cooking Of Course Ohio’s Best Chicken Sandwich Adds Potato Chips Crack open the crock pot to slow-simmer the Buckeye state’s beloved shredded sandwich Story: Katie Rice
Cooking A Creamy, Tangy, Cranberry-y Fall Dessert Australia's beloved vanilla slice gets an American-style makeover Story: Zola Gregory
The Monday Interview Is It Ottolenghi Enough? A new cookbook harnesses the power of “extra good” sauces and sprinkles from the Ottolenghi Test Kitchen Story: Aliza Abarbanel
Shelve It A Maximalist New Wave for Instant Noodles Head to the bursting instant ramen aisle for a cup-o freeze-dried lobster and high-quality, air-dried noodles. Story: Cathy Erway
The Monday Interview All Rise for the Justice of the Pies Baker and cookbook author Maya-Camille Broussard celebrates all types of pie, and challenges the very definition. Story: Eliza Dumais
Cooking A Roasted Chicken Worth Its Salt (Crust) The key to a perfectly cooked whole bird lives in that box of kosher salt. Story: Matt Trueherz
Culture Vintage Cookbook Collecting Is Often Kind, Sometimes Cutthroat, and Now Extremely Online Want a rare copy of The Wicca Cookbook? You’ll need post notifications and some prayers. Story: Aliza Abarbanel
The Monday Interview Bread Legend Ken Forkish Doesn’t Know How to Retire We found the cookbook author in Hawaii, still writing and tossing the occasional pizza. Story: Rachel Wharton
Cooking Marinated Beans, Take the Wheel Stash seasoned legumes in the fridge for a week of laid-back lunches. Story: Aliza Abarbanel
Culture Bonne Maman Is Every Jam, Everywhere, All at Once But what exactly makes it so bonne? Story: Rachel Sugar
The Monday Interview Cooking Advice for the Ambitious and Confused After 13 years at Food52, cookbook author Kristen Miglore has seen it all. Now it’s sharing time. Story: Eliza Dumais
Cooking Stone Fruits Shake Up the Smoothie Blahs Got some peaches or plums on hand? Make a creamy, cooling chia shake. Story: Amy Chaplin
Culture Inside Sticky Toffee Pudding’s Gooey American Takeover The beloved British classic is popping up on dessert menus across the United States, from natural wine bars to Harry Potter World. Story: Scott Hocker
Cooking When Life Gives You Apricots, Caramelize Them Our dessert of the summer lets the browned sugar do the talking. Story: Megan Litt