There was a moment of shocked silence when executive editor Doc Willoughby said he’d given away most of his cookbooks. Then all hell broke loose.

From Thomas Jefferson to James Beard, see the list of people who changed the way we eat.

Chef Rick Moonen and coauthor Roy Finamore have drafted a blueprint for minimizing hand-wringing in the store and kitchen and maximizing pleasure at the table.

James Beard was a colossus in American cookery, and now he’s barely a memory. What happened?

The fact that Mastering the Art of French Cooking—a great, eternal gift to American home cooks—got published at all is a miracle.

Laurie Colwin’s recipes had a way of working themselves into my repertoire: the three chocolate cakes; tomato pie; the rosemary walnuts that fueled many parties.

Whole wheat berries, especially the Italian variety called farro, take the sting out of winter’s last months.

The chefs discuss the process of writing their forthcoming cookbooks, the audiences they hope to reach, and the term “molecular gastronomy.”

Sprinkled throughout this book are charming tidbits: anecdotes, tips, and trivia. But perhaps the book’s most refreshing aspect is its authoritative demystification of cooking....

After eating these shrimp, a five-year-old has been known to say, “Wow, Mom, thanks!” And they’ve driven a grown woman to shamelessly lick her plate.