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.

In this interview, we talk about the new book she wrote with David Chang, Cooking at Home, and how they both set out to write a book that was original, opinionated, and clearly not the Momofuku Cookbook 2.0.

This year, let a butter-soaked piece of cheesecloth do all the turkey-basting work.

The simple combination of flour, water, salt, and lard tells a complex story much bigger than the island itself.

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

Jesse Szewczyk is a talented food stylist, recipe developer, and author of a new cookbook, Cookies: The New Classics.

Frying at home opens up a whole world of katsu, karaage, schnitzel, and mochiko chicken.

You may know him as the friendly face who joins Julia Child on-screen to cook crêpes Suzette with precision and to improvise with big hunks of pork in Julia & Jacques Cooking at Home. Or you may know him from one of the most viral omelet instructional videos of all time.

A simple, snacky, not-too-fussy cake is always there for you.

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

Eric has a signature style with his food writing and journalism, which has appeared frequently in the New York Times, Food52, and other publications.

There’s so much more to the tuber than mashing.

To Americans, the leaf is a symbol of unhealthy habits, but in the Peruvian Andes, it’s a source of nutrients, energy, and flavor in food and drinks.

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).

Swap the sugar for parmesan for a creamier, cheesier take.

Depending on what you buy, the nutty oil can bring a whole world of nuance to your cooking.

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

Stewed, stir-fried, or sloshed with soy sauce, can you name a more iconic duo?

For Black women in the kitchen, the painful caricature is still hard to completely escape.

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

The last year has changed a lot of our buying habits. Here are some of the foods we can’t stop stocking up on.