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Cooking Book

The Man Who Changed The Way We Eat

Thomas McNamee | Posted 07.08.2012 | Books
Thomas McNamee

Here was the early New York Times food editor who made gastronomy a respectable profession, a restaurant critic in a world that did not know the term, the guy who brought us arugula, pesto, nuoc mam, and the salad spinner.

PHOTOS: The Science Behind Your Favorite Foods

Erik van der Linden | Posted 05.21.2012 | Books
Erik van der Linden

Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting up the stage for science-based cooking.