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Julia Turshen on Celebrating Food and Canceling Diet Culture

Julia Turshen on Celebrating Food and Canceling Diet Culture

The Maris Review Podcast">In Conversation with Maris Kreizman on The Maris Review Podcast

By The Maris Review | September 2, 2021

Mary Ruefle on How Art Exploded Her World

Mary Ruefle on How Art Exploded Her World

Thresholds Podcast">In Conversation with Jordan Kisner on the Thresholds Podcast

By Thresholds | August 11, 2021

How an 18th-Century Cookbook Offers Glimpses of Jane Austen’s Domestic Life

How an 18th-Century Cookbook Offers Glimpses of Jane Austen’s Domestic Life

Martha Lloyd’s Household Book">Julienne Gehrer Takes a Closer Look at Martha Lloyd’s Household Book

By Julienne Gehrer  | July 26, 2021

The Daily Tenderness of Cooking Dinner For Family

The Daily Tenderness of Cooking Dinner For Family

Through Providing">Krys Malcolm Belc on Gender, Parenthood, and Loving
Through Providing

By Krys Malcolm Belc | June 17, 2021

Who Were the First Humans to Start Cooking Meat? And Why?

Who Were the First Humans to Start Cooking Meat? And Why?

Alex Bezzerides Digs Into Mankind's Culinary History

By Alex Bezzerides | May 21, 2021

How Julia Turshen Figured Out How to Pitch Her New Cookbook

How Julia Turshen Figured Out How to Pitch Her New Cookbook

Reading Women">In Conversation with Kendra Winchester on Reading Women

By Reading Women | April 28, 2021

Best Reviewed
Books of the Week

  • Joyride: A Memoir
  • A Guardian and a Thief
  • Minor Black Figures
  • True Nature: The Pilgrimage of Peter Matthiessen
  • The Wayfinder
  • Unabridged: The Thrill of (and Threat To) the Modern Dictionary

Nigella Lawson Wants Everyone to Experience the (Thoroughly Guilt-Free) Pleasure of Food

By Nigella Lawson | April 20, 2021

Sara Franklin on the Powerful Unsung Legacy of Edna Lewis, A Great Southern Chef

By Diep Tran | March 19, 2021

The Nom Wah Cookbook by Wilson Tang, Read by the Author">The Nom Wah Cookbook by Wilson Tang, Read by the Author

By Behind the Mic | January 27, 2021

Priya Basil on the Living Histories of Regional Cuisine

Priya Basil on the Living Histories of Regional Cuisine

"A recipe is a story that can’t be plagiarized."

By Priya Basil | November 3, 2020

On the 19th-Century Food Writer Who Embraced Gluttony As a Virtue

On the 19th-Century Food Writer Who Embraced Gluttony As a Virtue

Discovering the Complicated Pleasures of Elizabeth Robins Pennell

By Joy Lanzendorfer | October 28, 2020

On Turn-of-the-Century Suffrage Cookbooks, Trojan Horse For Women's Equality

On Turn-of-the-Century Suffrage Cookbooks, Trojan Horse For Women's Equality

In Which One Might Learn How to Make "Pie for a Suffragist’s Doubting Husband."

By Laura Kumin | October 22, 2020

The Cookbook That Keeps Memories of a Maine Inn Alive

The Cookbook That Keeps Memories of a Maine Inn Alive

Jeanne Hodesh on Cooking as an Act of Love and Tool for Connection

By Jeanne Hodesh | October 1, 2020

The phrase

The phrase "e pluribus unum" might have been lifted from Virgil's recipe for pesto.

By Olivia Rutigliano | September 11, 2020

What Happens in a Pandemic When Your Friendship Superpower is Cooking?

What Happens in a Pandemic When Your Friendship Superpower is Cooking?

Chef Lisa Donovan on Finding Ways to Nourish the Ones She Loves

By Lisa Donovan | September 10, 2020

Learning to Cook for One During a Global Pandemic

Learning to Cook for One During a Global Pandemic

Skye McAlpine on Longing For Dinner Parties and the Self-Care of Meal-Making

By Skye McAlpine | July 29, 2020

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