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Learn to Cook Without Recipes from Samin Nosrat

Learn to Cook Without Recipes from Samin Nosrat

Bear with us: We're about to get all philosophical on you for a moment. In the Western perspective of the universe (yeah, we're going there), there are four elements: earth, air, water, and fire. But in the culinary world, there are four other elements essential to taste: salt, fat, acid, and heat, says Samin Nosrat, author of the book entitled just that — Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. Conquer these elements, and you can cook anything. You won't even need a recipe to do it. For realz. READ MORE

Rooting Into This Chef’s Life

Rooting Into This Chef’s Life

Vivian Howard was trudging through work on her Pantene account at a corporate New York City advertising agency when the unthinkable happened. Almost 3,000 people died in the Sept. 11, 2001 terrorist attack at the World Trade Center. READ MORE

Storing and Re-Heating Tricks and Tips to Survive the Holidays

Storing and Re-Heating Tricks and Tips to Survive the Holidays

Maybe you're superhuman, but the rest of us mere mortals can't possibly make an entire, elaborate holiday dinner all on the big day and have everything as warm or cold as it should be, all at the same time, just as guests are ready to eat. And maintain our sanity. I mean, really. You've got to have a strategy. READ MORE

Cookbook Review: “My Sweet Mexico”

Cookbook Review: “My Sweet Mexico”

My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats Fany Gerson saw a niche that needed filling. Cookbooks and pastry shops highlighting French croissants, British scones, Italian gelato, and American doughnuts are a dime a dozen. But Mexican desserts were a cookbook desert until Gerson's My Sweet Mexico. READ MORE

Is Yotam Ottolenghi’s “Plenty” a Failure?

Is Yotam Ottolenghi’s “Plenty” a Failure?

Plenty When I finally got my hands on Plenty, the padded white tome of vegetarian recipes by Yotam Ottolenghi, I was stoked. The Israeli-born restaurateur with four eponymous, popular locales throughout London (one restaurant in Islington and three smaller takeout/cafés in Kensington, Notting Hill, and Belgravia) has some serious food cred. His first cookbook, Ottolenghi, was a bestseller. Yet I had trouble with Plenty. Flipping through it made my mouth water, but cooking from it was a different story. READ MORE

Grace Young Is a Wok Evangelist

Grace Young Is a Wok Evangelist

Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories Grace Young wants you to cook with a wok. Through travels and interviews, Young (who has a few cookbooks under her belt and is a contributing editor at Saveur magazine) witnessed home cooks in China and Taiwan abandoning woks for nonstick pans. Meanwhile most Asian Americans don't even know how to use the woks that have been passed down from their parents and grandparents. (Guilty as charged—I am Chinese American and didn't own or use a wok until recently.) READ MORE

Delicious Italian Recipes from the Franks

Delicious Italian Recipes from the Franks

Dishes that are easy to make, easy to love, and easy on your wallet. READ MORE

Whole-Grain Baking, Not Just for Hippies

Pastry chef Kim Boyce's take on going beyond all-purpose white flour. READ MORE

Don’t Forget About “Forgotten Skills”

Chef Darina Allen's homesteading bible. READ MORE

Blue Ribbon’s Comfort Food with Good Technique

Talking with Blue Ribbon's Bromberg brothers. READ MORE