Tartine cofounder Chad Robertson’s latest cookbook makes the case for sourdough leaving the loaf and entering tortillas, pizzas, and fresh pastas.

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

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

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

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

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

When longtime Babbo chef Gina DePalma died unexpectedly, what happened to her unpublished master work?

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

For the London-based cookbook author, Vietnamese cooking is a careful balance of bold flavors, fresh herbs and no shortage of exciting ways to eat vegetables.

The cookbook author and early food internet fixture is back with a new book, full of old-school bean salad and a new-school way to toast your oats.

The chef and author’s new publishing imprint, 4 Color Books, is diving into the diverse world of art, culture, wellness, and food.

A new cookbook from Top Chef’s Gregory Gourdet is the best argument we’ve seen for going paleo.

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.

For some home cooks, a completist approach to books like Falastin and Indian-ish has become more than just a pastime.

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

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.