In this book, Harold McGee applies the scientific method to his activities with pots and pans, examining many common foods and cooking methods.

THIS IS NOT A COOKBOOK! This food encyclopedia is the number one kitchen and cooking reference book in the United States and Canada and has sold over 3 million copies. The book ...

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and ...

In this follow-up to 2014's best-selling Kitchen Hacks, the expert editors at Cook's Illustrated magazine have applied the same creative thinking to a new Q&A-style book ...

Both experienced and novice cooks will love this A-to-Z guide packed with more than 6,000 tips, shortcuts and other culinary wisdom cookbooks never tell you. Find all the ...

THE BEST-LAID PLANS OFTEN GO AWRY . . . especially in the kitchen. When you’re faced with one of those inevitable cooking calamities--be it a sinking soufflé, salty soup, or ...

Farmer's markets, groceries, and natural foods stores today offer a wealth of wholesome ingredients that even a decade ago were considered unfamiliar and exotic. From quinoa to ...