In the past few years, we have seen a move away from rote recipes and toward the teaching of technique. Of course, cookbooks and food publications still provide ingredient lists with step-by-step ...

The kitchen can be an intimidating space if you've never spent much time in it. So when you finally decide to and a cookbook expects you to know how to do everything from tempering to julienning—LOL.

Read this cookbook: “Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking” by Samin Nosrat (Simon & Schuster, $35) Samin Nosrat began as a kitchen amateur. After a memorable meal at Chez ...

Stacey Ballis is a novelist, cookbook author, and food writer with 20 years of experience. She has authored a cookbook called "Big Delicious Life," in addition to ghostwriting, recipe development, and ...

Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree at Ithaca College in drama and studied at the Institute of Culinary Education to earn her diploma in Pastry and ...

Playing with salts and seasonings is a culinary passion, but I’m barely worth my NaCl compared to Mark Bitterman. Bitterman is a renowned selmelier (salt chef/expert) and a James Beard Award-winning ...