FOOD & DRINK

What do top-secret CIA assassination plots, Black Panther arrests, and Reaganomics have in common? Food, of course! Learn More

Pellegrino Artusi is the original icon of Italian cookery, whose legendary 1891 book Science in the Kitchen and the Art of Eating Well defined its national cuisine and is still a bestseller today. Learn More

Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled American cultural imperialism abroad. Learn More

What puts the crunch in buttercrunch toffee? How do you cook the perfect raspberry chocolate truffle? What's the secret to making lollipops and lemon drops? Discover these answers and more in Field Guide to Candy, a handy pocket reference to more than 100 recipes, complete with serving suggestions and fascinating historical trivia (in the 1940s, gumdrop cakes were among the most popular desserts in America). Learn More

The Best Restaurants, Markets and Local Culinary Offerings. Learn More

A pocket compendium of food wisdom-from the author of The Omnivore's Dilemma and In Defense of Food. Learn More

A whole new kind of movie tie-in — the first in a series — goes behind the scenes and deeper into the issues and ideas raised by a provocative documentary on the contemporary way of eating. Learn More

As well as being the author of The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook. Learn More

What happens when a classically-trained New York chef and fearless omnivore heads out of the city and into the wild to track down the ingredients for her meals? Learn More