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How Two Pieces of Art 50 Years Apart Helped Me Hate Cooking a Little Bit Less

How Two Pieces of Art 50 Years Apart Helped Me Hate Cooking a Little Bit Less

Semiotics of the Kitchen and Lessons in Chemistry">Rosalynn Tyo on Semiotics of the Kitchen and Lessons in Chemistry

By Rosalynn Tyo | March 23, 2023

How America Came to Enthusiastically Embrace Sushi

How America Came to Enthusiastically Embrace Sushi

The Rapid Rise from Buzzworthy Trend to Grab-and-Go Staple

By Lisa Kingsley in collaboration with the Smithsonian Institution | February 8, 2023

Jacques Pepin on the Essence of the Chicken

Jacques Pepin on the Essence of the Chicken

Just the Right Book">In Conversation with Roxanne Coady on Just the Right Book

By Just the Right Book | December 29, 2022

The 10 Best Cookbooks of 2022 for Everyone on Your Holiday List

The 10 Best Cookbooks of 2022 for Everyone on Your Holiday List

From Stephen King’s Maine to the Essentials of Italian Cooking

By Literary Hub | December 15, 2022

Essentials of Classic Italian Cooking"> Finding Comfort and Escape in Marcella Hazan’s <em

Finding Comfort and Escape in Marcella Hazan’s <em

Essentials of Classic Italian Cooking">

Essentials of Classic Italian Cooking">Finding Comfort and Escape in Marcella Hazan’s Essentials of Classic Italian Cooking

A. Cerisse Cohen on the Lessons of a Great Bolognese

By A. Cerisse Cohen | November 28, 2022

“I’d Read Her Grocery Lists.” On Cooking with Sylvia Plath

“I’d Read Her Grocery Lists.” On Cooking with Sylvia Plath

Eliza Dumais Navigates the Intersection of the Domestic and the Literary

By Eliza Dumais | October 27, 2022

Best Reviewed
Books of the Week

Polenta, Pizza, Polenta-Pizza, Polizza, or Polenta Not-A-Pizza?

By Yotam Ottolenghi and Noor Murad | October 20, 2022

Jacques Pépin on Learning the Many Ways to Cook a Chicken as a Young Parisian Chef

By Jacques Pépin | October 6, 2022

Fast Ingredients: Mark Bittman on How To Stock Your Pantry With All the Essentials

By Mark Bittman | September 20, 2022

Fear Not. Have Fun: Ann Beattie on Lessons in Cooking and Life from James Haller

Fear Not. Have Fun: Ann Beattie on Lessons in Cooking and Life from James Haller

The Eloquent, Eclectic, and Enlightening Books of a Great Chef

By Ann Beattie | September 7, 2022

What It Means To Be a Southern Chef As An Indian Immigrant

What It Means To Be a Southern Chef As An Indian Immigrant

Vishwesh Bhatt on Marrying the Flavors of South Asia With Those of the American South

By Vishwesh Bhatt | August 16, 2022

Eating is Storytelling: Ruby Tandoh on Turning Meals into Memories

Eating is Storytelling: Ruby Tandoh on Turning Meals into Memories

“It’s about engaging all of your senses, and letting food, body, craving and daydream all bleed into one.”

By Ruby Tandoh | July 13, 2022

On Writing (and Not Writing) About Mutton Biryani

On Writing (and Not Writing) About Mutton Biryani

Nandita Dinesh on Family Recipes and What Goes Unsaid

By Nandita Dinesh | June 17, 2022

Julia—HBO’s New Julia Child Series—Gets Terribly Wrong About Legendary Editor Judith Jones"> What <em

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Julia—HBO’s New Julia Child Series—Gets Terribly Wrong About Legendary Editor Judith Jones">

Julia—HBO’s New Julia Child Series—Gets Terribly Wrong About Legendary Editor Judith Jones">What Julia—HBO’s New Julia Child Series—Gets Terribly Wrong About Legendary Editor Judith Jones

Sara Franklin on the Stark Boundaries Between Myth and Reality

By Sara B. Franklin | April 27, 2022

In a Gazan Home in California, Two Writers Share a Taste of Home

In a Gazan Home in California, Two Writers Share a Taste of Home

Raj Tawney Eats with Jehad al-Saftawi and Lara Aburamadan

By Raj Tawney | January 31, 2022

Bridging the Gap Between My Two Cultures with Fictional Foods

Bridging the Gap Between My Two Cultures with Fictional Foods

Nikki May on Dreaming of Jam Tarts as a Child in Lagos

By Nikki May | January 12, 2022

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