We're on the hunt for the books that have totally changed the way you cook.
In her book 'The Fate of Food,' Amanda Little visits Memphis Meats, a game-changing company that wants to blur the line between meat and meatless.
Here are the books we couldn't stop reading, gushing about, and cooking from.
Our tried-and-tested favorites through the history of the Piglet Tournament.
What mastery of a roast chicken means for your vegetable sautéeing skills.
On ending my marriage, the transition into my "divorce apartment," and the comforting takeout dish I ate twice a week to cope.
In his new memoir, Adam Platt shares about how he became a professional eater—and how eating fancy food for a living is not always what you'd expect.
Some fuss-free favorites, plus new recipes from his latest cookbook.
If you have a vegetable that you don't know what to do with (say, those beets you forgot you bought), Abra Berens' cookbook, Ruffage, wants to help.
From rock band memoirs to life-changing sci-fi, these will stay with you longer than the warm weather.
We swear by this salad checklist in 'Salt, Fat, Acid, Heat.'
Plus: how to make your own in a pinch.
Plus two more noodle salads, all courtesy of Mark Bittman.
How 40 women and 100 recipes changed my approach in the kitchen.
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