Chefs, writers, editors and a bookseller gathered to debate — and decide — which titles have most changed the way we cook and eat.

Here are the year’s notable fiction, poetry and nonfiction, chosen by the staff of The New York Times Book Review.

Use the technique behind these butter-poached carrots to get the mushroomiest mushrooms or the green-beaniest green beans.

Cristina Ferrare's Thanksgiving is a celebration of family, food, and tradition, with a legacy rooted in the honor of ...

Whether they enjoy baking, international cuisine, cooking with a specific ingredient, favorite appliance or healthy eating, ...

As Thomas Keller’s most influential restaurants hit major birthdays, the cost and the demand have risen. But what about the ...

Ipo, Tahitian coconut bread, takes the place of toasty French bread, merging long histories.

With the leaves changing colors and temperatures dropping, it’s time to get cozy with some delicious, fall-inspired squash ...

Once she was ruled by weighing or measuring everything to the gram or teaspoon — due to her own self-described challenges ...

Chef and cookbook author JJ Johnson will help the Belvidere hydroponic farming company further develop its product line, as ...

When Lisa Kyung Gross first tried to recreate the Korean dishes her grandmother made when she was a child, none of it tasted ...