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Comfort food exists in every culture. But you're missing out if you haven't had it in a Japanese context. We went to Bessou to get their take on chawanmushi. This silky egg custard can warm any day, and it gives context to a restaurant that is all about bringing Japanese comfort food to the forefront.
Read MoreWhen Nathan Myhrvold tells you everything you know about bread might not be true, you listen. The founder of Modernist Cuisine and his team have spent years debunking some of our most basic truths about cooking and now they are taking on their most specific topic yet.
Read MoreI am always amazed by the incredible and elaborate birthday cakes people make, but I know I never have the dexterity or patience to do it myself. But the book Treat Yourself makes you think anything is possible - if you work with Rice Krispies treats instead.
Read MoreScott Conant is known for his stints on shows like Food Network's Chopped, but he is renowned for his pasta. If you've ever been to one of his restaurants you know that he has a seemingly magic touch.
Read MoreFew things make me happier than fresh pasta. So going inside the Giovanni Rana factory in Verona, Italy was like being a kid in a candy store.
Read MoreI know what you're thinking: luaus don't make anyone outside of Hawaii look cool. No one wants to dress up like their dad in a bad Hawaiian shirt.
But I'm here to tell you that that's where you've been going wrong. Hawaiian theme doesn't have to mean pineapples and cheap leis. And that's where Sheldon Simeon comes in.
Read MoreI'm a pretty happy meat eater. While I do tend to eat more vegetables and often find my meals happen to be vegetarian, I can't really imagine a world where I give up meat (or cheese for that matter). But even if you are like me, there's certainly a great case for trying to always find more plant-based recipes and so that's why I fell so hard for Jean-Christian Jury's new book Vegan.
Read MoreSamin Nosrat's new book Salt Fat Acid Heat makes the case for cooking less from recipes and more on instinct. We sat down with the author to get her advice.
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