In a new cookbook, chef Freddie Bitsoie makes the case for evolving—not just preserving—Indigenous cooking traditions.

Dorie Greenspan’s newest book embraces the versatility of a buttery bread dough, frozen puff pastry, and the savory side of baking.

A meaty conversation with the Korean Vegan Joanne Lee Molinaro, a lawyer and TikTok star turned plant-based Korean cooking evangelist.

A new book by Zachary Sussman takes on the changing landscape—and rules—of sparkling wine.

Claudia Roden has written nearly two dozen books about the cuisines of the Mediterranean and the Middle East, and she’s not slowing down anytime soon.

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

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

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).

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

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

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

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 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.

Cookbook author and TV star Nadiya Hussain is giving the classic bakes the refresh they deserve.

Harana Market, in New York’s Catskill Mountains, is more than just a one-stop destination for Asian pantry goods.

San Francisco shop owner Celia Sack on the old, new, and rare cookbooks she’s excited about this fall, from a Victorian-era ice cream edition to the foods of Macedonia.

For Adeena Sussman, gazoz is a fizzy, refreshing jumping-off point to tell the story of the modern Israeli kitchen.

Stephanie H. Shih turns Kraft Singles and cans of sweetened condensed milk into ceramics worth pondering.

Cookbook author Meredith Erickson has done her homeland justice with the exciting podcast series Field Guide to Eating in Canada.

For Julie Gaines, the owner of NYC’s Fishs Eddy, collecting dishes is a glimpse into America’s history of roadside diners, airlines, hospitals, and country clubs.

In his insightful memoir, Peter Hoffman looks back at every crucial aspect of a restaurant, from the daily farmers’ market haul to the lifesaving refrigerator repairmen.