And as a spicy, fermented condiment, it’s one of the greatest tools for any cook. 

The post Cabbage Is Always King appeared first on TASTE.

World-traveling journalist Naomi Duguid dives into the building blocks of cooking with The Miracle of Salt.

The post A Cookbook Worth Its Salt appeared first on TASTE.

Her groundbreaking new book, Diasporican, gives PR the PR it deserves.

The post Illyanna Maisonet Is Passing the Mic Across the Puerto Rican Diaspora appeared first on TASTE.

We found the cookbook author in Hawaii, still writing and tossing the occasional pizza.

The post Bread Legend Ken Forkish Doesn’t Know How to Retire appeared first on TASTE.

Fresh or fermented. Cased or crumbled. Global traditions are united by meat and heat.

The post The World Spins Around Chorizo appeared first on TASTE.

Turkey and the Wolf’s ambitious chef, Mason Hereford, deep fries his feelings.

The post A Far-Out Sandwich Cookbook for Generation Shredduce appeared first on TASTE.

In a new book, Vino: The Essential Guide to Real Italian Wine, a wine expert goes deep.

The post Italian Wine Gets the Field Guide It Deserves appeared first on TASTE.

In a new cookbook, Mi Cocina, the Mazatlán-based, New York-spirited writer and recipe developer travels through 32 states and 156 cities of Mexican cuisines. 

The post Regional Mexican Cooking, the Rick Martínez Way appeared first on TASTE.

In his first cookbook, legendary pitmaster Pat Martin preaches procedure over cups and tablespoons.

The post There’s No Recipe for Good Barbecue appeared first on TASTE.

In a new cookbook, chef Freddie Bitsoie makes the case for evolving—not just preserving—Indigenous cooking traditions.

The post This New Native Kitchen Is Stocked with Prickly Pear and Hominy appeared first on TASTE.

Gelatinas, ptichye moloko, and gelatin-based artistry can be the potluck or dinner party showstopper of the season.

The post Breaking Free From the Jell-O Mold appeared first on TASTE.

Claudia Roden has written nearly two dozen books about the cuisines of the Mediterranean and the Middle East, and she’s not slowing down anytime soon.

The post A Lifetime Getting Invited Into (And Kicked Out Of) the Kitchen appeared first on TASTE.

The first in a series of new cookbooks by Noor Murad and Yotam Ottolenghi reveals a few secrets about how the hummus gets made (among other pantry hits).

The post A Test Kitchen Grows In London appeared first on TASTE.