When "Modernist Cuisine" was released last year, it landed with a pretty loud thud -- the six-volume cookbook is rather heavy! The book quickly was ha...
"We never eat alone," says Crescent Dragonwagon. "Even if you are eating by yourself, you are not alone."
A great cookbook is like a good friend: it is ever-present, reliable and trustworthy, offering unequivocal pleasures, comfort when comfort is needed, joy in the everyday.
The early 40s are the years to make significant changes to head off accelerated aging. It's a "make or break it" time of life. You can tailspin into aging, or you can revamp and renew yourself.
Photographing the creations of the world's best chefs is Thomas Schauer's deepest passion. "The food I photograph doesn't have to look perfect, it should look like -- it should be -- exactly what the chef created."
A new cookbook by Wine Enthusiast editors Mike DeSimone and Jeff Jenssen really gets the way we all cook at home, especially the way we want to cook in the hot summer months.
By Daniel Lefferts for Bookish Ever get sick of mac and cheese, and feel the need to branch out into the wilder reaches of the culinary world? Here...
Cookbooks can make our mouths water, teach us about different foods and inspire us to get moving in the kitchen -- that's why we love them. As food ed...
Make it a habit to spend 30 minutes on the weekend to sit down and dream up some dishes for the coming week.
Elizabeth Gilbert never knew her great-grandmother. While unpacking boxes of old books, she rediscovered her cookbook At Home on the Range first published in 1947 and met her for the first time through her witty and warm writing.
I fear that many Americans prefer to live with the illusion that celebrities are truly superhuman, rather than just slightly more gifted people with the power of big corporations -- and a phalanx of editors and ghostwriters -- behind them.
Your kids will not only benefit from family mealtime -- they'll remember their experiences fondly into adulthood and will pass the tradition on to their children. Here is a four-step guide for parents to bring mealtime back and include their children in the process.
Sophie Dahl took a few minutes to chat about her latest book Very Fond of Food: A Year in Recipes. She discussed her love of home cooking, her famous grandparents, and recent BBC documentary The Marvelous Mrs. Beeton.
The idea of creating an edible cookbook makes a lot of sense -- after all, cookbooks are a tool to help one eat. German design agency Korefe has creat...
Tofu's reputation has come a long ways since it was first heralded by the Berkeley granola generation as the earth-friendly, animal saving, meat substitute.
Here's hoping there's no TSA ban on these cupcakes too. Royal Caribbean cruises, which offers a cupcake shop on some of its ships, including the Al...
Ever since they were accused, in a March 13 New York Times article by Julia Moskin, of leaning on ghostwriters to complete their cookbooks, Gwyneth Pa...
Have you ever dreamed of giving up on city life, moving to the countryside and living a simple existence on a farm? Blogger and author Ree Drummond ha...
Every year since 1991, the James Beard Foundation picks one chef, out of all the hundreds of thousands in America, to be its Outstanding Chef of the Y...
-- Andy Griffith always saved room for Aunt Bee's rhubarb pie. The Brady bunch couldn't wait for Alice's meatloaf. It's not Sunday in Tony Soprano's ...
Let me tell you about my cast-iron pan. I bought it when I was at a Waldbaum’s in Jersey City, on a rainy night, for the cost of what then amounted ...
Gourmet magazine made the world of food possible for many of us: We ate and drank its dreams. Its images and words shaped our aspirations, piqued our curiosity, cajoled us to travel, and steered us to ancient hungers.
Chefs We Love is a Valentine's Day tribute to those who have done great work in the culinary world -- to those who inspire us to not only eat well, bu...
We were well into our review of a quarter-century of cookbooks when we were again struck by how fast the "healthy" category changes.
Chef Allegra McEvedy loves her knives, all 100 of them, each with a story to tell. Though it's hard to say what she likes more: her vast collection of knives or her world travels on which she collects these specimens of international chefdom.
