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.

In a new cookbook, longtime blogger Mely Martínez does justice to the often overlooked seasonality of Mexican cooking.

Kitchen Arts & Letters has hung on during the pandemic, and co-owner Matt Sartwell is ready for an exciting next chapter.

In a new cookbook, Lara Lee tells the story of Indonesian cooking, from its rainbow of spicy condiments to its pandan-scented sweets.

The family story behind the hand-pulled noodles that started in Xi’an and stretched across New York City.

The Good Book of Southern Baking spills biscuit secrets and celebrates more than 100 Southern classics.

Even amid a pandemic and possible closure, the Le Bernardin chef-owner isn’t giving up on New York.

The internet’s favorite baker shows us how to improvise with confidence.

Dale DeGroff is back with an update of his drink-world-shifting The Craft of the Cocktail.