What It Takes to Get a Cookbook Deal
Industry insiders talk money, social media, and what’s shifting.
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6 Fall Cookbooks We’re Stoked About
New books from Samin Nosrat, Yasmin Khan, Ruby Tandoh, and Hetty Lui McKinnon.
A Catch-All Caramelized Zucchini
Plus: an everything fruit crumble and tofu tikka masala.
This is Definitely Not Pantry Pasta
Plus: A new cookbook from Mokonuts and an epic mac & cheese.
The Nationalism of the Olive Oil Aisle
America loves olive oil. The rest of the world wants in.
The 3-Ingredient Drink of Istanbul Summers
Plus: Pizza crust croutons and pav bhaji.
Pastry Chefs Are Reimagining This Health Food Staple
Granola, ice cream, cakes, and cookies — groats are now everywhere.
This Tuber Tastes Like Hashbrowns
Plus: ramen from scratch and Indomie for a crowd.
This Breakfast Glop May Never Be Cool and That’s Okay
Meet Kendra Vaculin’s favorite morning mush.
Partying Isn’t Dead. It Just Moved to the Bodega
Pastrami, cheese, coffee, and a sick DJ set — this is the new era of partying.
Natasha Pickowicz Has Ideas for All That Fruit You Just Bought
An any-fruit crisp, a 3-ingredient melon snack, and a case for not-too-sweet Thai desserts.
Fake Meat Is Having an Identity Crisis
What are we even doing here?
cooking
Thank God for 2-Minute Cold Tofu
Plus: toast for every meal and an ode to citric acid.
News
Does Restaurant Criticism Still Matter?
Tejal Rao, Helen Rosner, MacKenzie Fegan, and J. Lee discuss wigs, fake names, and the powers and pitfalls of the written review.
cooking
Street Food Brought Together My Muslim and Jewish Families
Plus: life-changing hazelnut butter and a foray into gardening.
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Panic! At the Communal Table
Why does family-style dining make me feel so lonely?
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Can Matcha Fix Us?
How green tea lattes became the antidote to overstimulation.
News
We’re Putting Blended Chicken Breasts in Everything Now
A dispatch from New York’s biggest grocery trade show.
cooking
Have a Celery Soda Summer
Plus: Two new cookbooks we can’t stop thinking about.
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Why Do Rich People Love Bad Coffee So Much?
It’s not a celebrity home tour without some pods on display.
cooking
Pickled Mussels Are the Tin I Keep Coming Back To
Plus: failing at meal prep and going gluten-free.
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The Inevitable Disillusionment of Food Work
Even baking weed brownies can become a grind.
cooking
Be the Stupid Starbucks Drink You Want to See in the World
Plus: all things mango, and all things tofu.
News
Inside Big Food’s Surprising R&D Process
Plus: An AI mobile game to make servers “more productive.”