Cooking Techniques

It's no secret a lot of people are stressed out about making food. Not understanding how to navigate the kitchen, recipes, and ways to cook can make it more intimidating. But the problem is that we still have to eat, no matter how much we try to avoid it. Do you want to spend less time in the kitchen with better results?

The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. 

Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories. 

In Waste Knot: Creative Cooking Techniques for a Greener Family Kitchen, Monica Lynne Chase invites listeners to reimagine their kitchen as a space for sustainability and creativity. This book offers practical techniques to minimize food waste, repurpose leftovers, and make the most of every ingredient.

A collection of the year’s top food and travel writing, selected by the trailblazing New York Times bestselling author and Emmy-nominated host of Taste the Nation and Top Chef Padma Lakshmi. “Food and travel are natural companions,” writes guest editor Padma Lakshmi. From this pairing...

A collection of the year’s best food and travel writing, selected by renowned chef and humanitarian José Andrés. “Good food and travel writing takes us somewhere far, far away without leaving our living rooms,” writes José Andrés. “Open a magazine or a newspaper, and boom: you are...

Bloomsbury presents Preserves by Pam Corbin, read by Gabrielle Glaister and Hugh Fearnley-Whittingstall. Pam "The Jam" Corbin, a giant of modern fruit preserving' The Times Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the...

You got this book for a reason: you are tired of microwave TV dinners, canned food and unhealthy takeouts. You want to enjoy fast, delicious, cheap and healthy meals that will make eating alone a worthwhile experience. Well, good news, for this book will guide you through the journey of healthier eating! From now on, your kitchen will be your best friend. If there is something about your kitchen that you don’t like (such as the paint on the walls) then go ahead and change it.