GENERAL COOKBOOKS

What's the difference between pork sirloin and pork tenderloin? Are Spanish chorizo and Mexican chorizo the same thing? Do quail and pheasant really taste just like chicken? Learn More

There's more to seafood than lobster tails and fried calamari. Today's supermarkets are stocked with a bounty of delicious and delightful choices - everything from salmon and snow crabs to oysters, barnacles, and even sea cucumbers! But you don't need a degree in marine biology to make sense of it all - just Field Guide to Seafood. Learn More

From appearances at the most high-end restaurants to street food carts coast-to-coast, goat meat and dairy products are being embraced across the country as the next big thing. Learn More

From Steak and Kidney Pie and Lancashire Hotpot to Coq Au Vin and Luxury Fish Pie—a collection of delicious recipes for the ultimate comfort food. Learn More

A ham is (let us not mince words) a pig’s rear end. It’s a hefty hunk of flesh and bone, weighing in somewhere between 12 and 30 pounds. Fresh or cured, ham can be prepared in innumerable ways. And (here’s the clincher) ham is incredibly delicious—the kind of meat whose sheer scrumptiousness can entice even the most diehard vegan into having second thoughts. . Learn More

What's better than small treats? Eating with your hands! Learn More

With this delicious collection of favorite basic recipes by heavy metal bands from around the globe, Annick “The Morbid Chef” Giroux declares war on junk food, and fires up the flame for a special heavy metal feast. Learn More

Jell-O is getting a makeover, thanks to innovative food bloggers like Victoria Belanger—aka the Jello Mold Mistress of Brooklyn—whose jiggly creations have caught the eye of food journalists, trendspotters, and a new generation of food crafters. Learn More

How do you make cheese from pantry staples? Or create an oven smoker from scratch in just two minutes? Or make ice cream without a machine? Learn More