Food & Drink

Lebo weaves personal stories with facts from nature, resulting in a difficult-to-classify literary and culinary exploration—the best kind, in our opinion.

Lebo weaves personal stories with facts from nature, resulting in a difficult-to-classify literary and culinary exploration—the best kind, in our opinion.

Michelle Zauner perfectly distills the palpable ache for her late mother and wraps her grief in an aromatic conjuring of her mother’s presence.

Michelle Zauner perfectly distills the palpable ache for her late mother and wraps her grief in an aromatic conjuring of her mother’s presence.

What Sam Sifton dishes up in The New York Times Cooking No-Recipe Recipes are flexible recipes in a nonchalant narrative format with no numeric measurements.

What Sam Sifton dishes up in The New York Times Cooking No-Recipe Recipes are flexible recipes in a nonchalant narrative format with no numeric measurements.

Stuff Every Cheese Lover Should Know by Alexandra Jones is like a nibble of an artisan bleu, rich and satisfying even in the smallest portion.

Stuff Every Cheese Lover Should Know by Alexandra Jones is like a nibble of an artisan bleu, rich and satisfying even in the smallest portion.

The 25 short essays in The Best American Food Writing 2020 are tackled with humor and consequence, as well as a bit of history mixed in.

The 25 short essays in The Best American Food Writing 2020 are tackled with humor and consequence, as well as a bit of history mixed in.

A Field Guide to Cheese is a cheese lover’s dream, educating aficionados through gorgeous pictures and fun, colorful graphics.

A Field Guide to Cheese is a cheese lover’s dream, educating aficionados through gorgeous pictures and fun, colorful graphics.

“Recovering” Buddhist priest and “vegetable whisperer” Deborah Madison reveals the heart of a chef in her honest, beguiling memoir, An Onion in My Pocket.

“Recovering” Buddhist priest and “vegetable whisperer” Deborah Madison reveals the heart of a chef in her honest, beguiling memoir, An Onion in My Pocket.

In The Man Who Ate Too Much, John Birdsall gives foodies a fresh, intimate look at James Beard.

In The Man Who Ate Too Much, John Birdsall gives foodies a fresh, intimate look at James Beard.

In the entertaining and informative American Cheese, Joe Berkowitz dives deep into the fascinating world of American cheesemaking.

In the entertaining and informative American Cheese, Joe Berkowitz dives deep into the fascinating world of American cheesemaking.

The Art of Cake is a whimsically illustrated book about cake, with precise physical descriptions of and historical and cultural context for 50 cakes.

The Art of Cake is a whimsically illustrated book about cake, with precise physical descriptions of and historical and cultural context for 50 cakes.

Chicano Eats brings Esteban Castillo’s work to print in festive color, highlighting the ingredients, kitchen tools and playful hybridity of Chicano cooking.

Chicano Eats brings Esteban Castillo’s work to print in festive color, highlighting the ingredients, kitchen tools and playful hybridity of Chicano cooking.

Dirt is a funny, irreverent and obsessive account of Bill Buford’s five-year odyssey to discover everything about French food.

Dirt is a funny, irreverent and obsessive account of Bill Buford’s five-year odyssey to discover everything about French food.

Ingredients begins with a bit of common knowledge—eating processed food is bad—and subjects it to scrutiny. How bad, exactly? And why?

Ingredients begins with a bit of common knowledge—eating processed food is bad—and subjects it to scrutiny. How bad, exactly? And why?

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