Ever wondered about the favorite dishes of popes and saints? Curious enough to learn the dishes served at the Vatican...
I sometimes think that despite all the progress we’ve made in the modern world, we’ve also lost a lot of...
James Whetlor’s Goat: Cooking and Eating is a modern day classic culinary text which won the James Beard award. Now,...
Deb Perelman’s second book, the Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites, is a fantastic addition to any...
We have a strong relationship with toasted sandwiches here at Kitchen Authority. In fact, our first Kitchen Authority Guide was...
There may be no bigger brand in American food history than Pillsbury. They began back in 1872 when they were...
For a mom who always says she’s going to cook more and then struggles to do so; Feeding a Family:...
American food often gets forgotten in the rush to embrace the diverse range of tastes from around the world. Don’t...
by Michael Ruhlman Publisher: W. W. Norton & Company Hardcover: 320 pages Charcuterie! Charcuterie: The Craft of Salting, Smoking, and...
