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.

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

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.

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.

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

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

The Maui-based chef is putting his own spin on the Islands’ flavors with furikake ranch and birthday cake butter mochi.

Lauren Toyota preaches a dairy-free approach to nachos, dips, melts, and milkshakes.

In her new cookbook, pastry chef Zoë François shows the way to delicate layer cakes, glossy ganache, and lofty crowns of egg white.

Rodney Scott on the rhythms of the barbecue pit, and how he finds his moments of zen amid the chaos.

Louis Trevino and Vincent Medina are telling the Ohlone story through roasted chanterelles and acorn flour tamales. The yearlong pandemic closed down …

Betty Liu’s ode to the region looks past the modernist skyscrapers and restaurant mainstays that tourists gravitate toward.

Investigative journalist Barry Estabrook’s personal journey to understand the absurdity of the diet industrial complex.

Savannah restaurateurs John O. Morisano and Mashama Bailey set out to write a book. Instead, it started a conversation.

The Australian author and publisher is carving out a space for herself in the fame-seeking, overly styled world of American food media.

Junzi Kitchen’s Lucas Sin is preaching scale, empathy, and the power of Crab Rangoon.

Activist and Soul Fire Farm founder Leah Penniman believes that our food system can learn a lot from the historic innovations of Black farmers.

How Omsom founders Vanessa and Kim Pham are leading one of the most exciting food companies around.

Published by a crew of innovative high schoolers, Pass the Spatula offers a fresh vision for food writing.

How Naoko Takei Moore introduced a generation of American home cooks to the versatility of Japanese clay pot cooking.

Maneet Chauhan traveled India by train, on a mission to define a broad and adaptable family of snacks.