Sushi: The Complete Guide to Make Sushi at Home

Audiobook

How To Make Japanese Ramen

Audiobook

Excel Japanese Cooking: Get into the Art of Japanese Cooking

Audiobook

Cooking for Beginners

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50 Buddha Bowl Recipes: A Cookbook by Authentic Asian Chefs

Audiobook

SOURDOUGH - Cut to the Taste!: The easy way to fit sourdough baking into your life

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Culinary Reactions: The Everyday Chemistry of Cooking

Audiobook

Excel Chinese Cooking: Get into the Art of Chinese Cooking

Audiobook

What's the Difference?: Recreational Culinary Reference for the Curious and Confused

Audiobook

From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

Audiobook

Sushi at Home : The Beginners Guide to Learn Techniques & Recipes to Make The Perfect Sushi in Your Own Home

Audiobook

Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading

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The Wok: Recipes and Techniques

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How To Make Sushi: Your Step By Step Guide To Making Sushi

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Top 10 Grilling Tips

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Ingredienti: Marcella's Guide to the Market

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NPR Kitchen Moments: Celebrating Food: Radio Stories That Cook

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50 Foods: The Essentials of Good Taste

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Pizza Dough: The Ultimate Pizza Dough Cookbook for Mastering the Art of Extraordinary Homemade Dough

Audiobook

Excel Italian Cooking: Get into the Art of Italian Cooking

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On Spice: Advice, Wisdom, and History with a Grain of Saltiness

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The Science of Good Food

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Grill: Your Ultimate Guide To Be A Master of the Grill With Amazing Techniques for Unforgettable Backyard Grilling

Audiobook

Excel Mexican Cooking: Get into the Art of Mexican Cooking

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365 Foreign Dishes: Around The World In Food For Every Day Of The Year

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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

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Grill and Barbeque Bundle: 2 in 1 Bundle, How To Grill, Grill

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101 Amazing Facts about Cheese

Audiobook

Big Book of BBQ Tricks: 101+ Tricks, Secret Ingredients, and Easy Recipes for Foolproof Barbecue & Grilling

Audiobook

Bread Baking for Beginners: Make Healthy Bread and Become the Perfect Baker by Using the Right Tools and Techniques

Audiobook

Meathead: The Science of Great Barbecue and Grilling

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American Cuisine: And How It Got This Way

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Carnivore Diet: A High Protein Guide with Delicious Meat Recipes for Metabolism Boost and Muscles Growth Safely

Audiobook

Copycat Recipes: The Complete Step-by-Step Cookbook with Flavorful and Tasty Dishes from the Most Famous Restaurants to Make at Home

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S Is for Southern: A Guide to the South, from Absinthe to Zydeco

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The Alice B. Toklas Cook Book

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A Waiter in Paris: Adventures in the Dark Heart of the City

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Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

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The Complete Mediterranean Diet Cookbook: The 14-Day Meal plan & Flavorful Recipes For Eating Well and Healthy Lifestyle

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A Square Meal: A Culinary History of the Great Depression

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Nordic Lifestyle: Embrace Slow Living, Cultivate Happiness and Know When to Take Off Your Shoes

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What Would Jesus Eat Cookbook

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Mediterranean Diet For Beginners: A Complete Guide to Living a Healthy Mediterranean Lifestyle with Easy Mediterranean Recipes for Weight Loss

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African American Herbalism: A Practical Guide to Healing Plants and Folk Traditions

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French Kids Eat Everything: How Our Family Moved to France, Cured Picky Eating, Banned Snacking, and Discovered 10 Simple Rules for Raising Happy, Healthy Eaters

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Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

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Ingredienti: Marcella's Guide to the Market

Audiobook

The Cooking Gene: A Journey Through African American Culinary History in the Old South

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Grape, Olive, Pig: Deep Travels Through Spain's Food Culture

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Eight Flavors: The Untold Story of American Cuisine

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Gumbo Life: Tales from the Roux Bayou

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Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat

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For the Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspiration, and Recipes

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An Edible History of Humanity

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Keto Mediterranean: Greeks Go Keto

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Water Fasting: Lose Weight, Cleanse Your Body, and Experience Optimal Health, Wellness and Longevity

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Invitation to a Banquet: The Story of Chinese Food

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The Food of a Younger Land: A Portrait of American Food---Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal, Regional, and Traditional---from the Lost WPA Files

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Nobu: A Memoir

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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Audiobook

Somebody Feed Phil the Book: Untold Stories, Behind-the-Scenes Photos and Favorite Recipes: A Cookbook

Podcast episode

Paprika: Chef Attila Bollok and Lior Lev Sercarz from La Boîte

Podcast episode

Delia Country: How Delia Smith changed food in Norfolk and Suffolk.: Delia Smith has had a profound influence on East Anglian food. Sheila Dillon investigates.

Podcast episode

Yotam Ottolenghi

Podcast episode

Episode 142: Maximum Flavor: This week on Cooking Issues, Dave Arnold and Nastassia Lopez are joined by Aki Kamozawa and H. Alexander Talbot of Ideas in Food to talk food science and their new book, Maximum Flavor. Tune into this episode to hear how to reduce foam in shellfish stocks

Podcast episode

62: Why Not . . . Simplify Your Choices: 17 Simple "One and Done" Daily Decisions

Podcast episode

1: Samin Nosrat

Podcast episode

Episode 89: Is Wine Art?: In this episode, we go a little deep and talk about a somewhat philosophical question. Is wine art? Wine drinkers often romanticize the art and poetry of winemaking, but it’s impossible to ignore the science behind wine production. At the end of the...

Podcast episode

69 – Samin Nosrat Gets Salty: Have you ever wondered if there's a secret to salting your food to bring out its best flavor? On this episode, we catch up with chef and writer Samin Nosrat, who’s kind of an expert on the subject. Her hit cookbook, Salt Fat Acid Heat, was just turned in

Podcast episode

27: Yotam Ottolenghi

Podcast episode

8: Alon Shaya

Podcast episode

The Fabulous Aquafaba Episode: This egg white substitute whips up like the real thing, and we’ve been pouring it down our drains for years -- it’s just the cooking liquid from legumes like chickpeas. Anney and Lauren explore the science and history of aquafaba.

Podcast episode

Annie Clapper of The Family Crumb: Annie Clapper and I talk about her journey into baking and starting her cottage bakery The Family Crumb

Podcast episode

Will fermented foods improve my gut health?

Podcast episode

Samin Nosrat: My life in five dishes: The Netflix star and best-selling author rising to the top of the culinary world

Podcast episode

Episode 164: Color Me Freaked Out...: There’s nothing left to say. I’ve read every editorial, every FaceBook post, every HuffPo screaming front page rant. I’m done. I’m done with the election, and I’m done even discussing it, or him. He who shall not be named. I had been calling him the apric

Podcast episode

Food Waste with Max La Manna: In Episode #184 we hear from Max La Manna on his decision to adopt a plant-based diet and why we should care about food...

Podcast episode

154: The Woks of Life

Podcast episode

Chef Yotam Ottolenghi: on making the world love vegetables, how his style of cooking has changed, and his work with Amos Trust (S8/Ep.03)

Podcast episode

The Korean Sauce Everyone Should Know | Eric Kim: Kristen chats with New York Times staff writer, Eric Kim on his forthcoming memoir and cookbook, Korean American: Food That Tastes Like Home. Eric shares how a stand mixer inspired his love of baking and cooking at a young age, how he grappled with identity in the kitchen, and how his family -- especially his mom, helped to inspire his sticky-sweet, snackable crispy chickpeas with a classic Korean sauce.

Podcast episode

SCS 035 | Sous Vide Cooking - The Good, The Bad & The Ugly: An introduction on how to cook sous vide!

Podcast episode

SCS 074 | Hydrocolloids - A Practical Approach: Chef Jacob breaks down the most common hydrocolloids that cooks can use to solve problems in the home and professional kitchen alike.

Podcast episode

Meet Koji, Your New Favorite Fungus: It’s impossible to imagine Japanese meals without soy sauce, or the umami-rich fermented bean paste called miso, or the rice-based spirit known as sake. Which means that Japanese cuisine depends on the one fungus that enables the fermentation of all th...

Podcast episode

25: Jeremiah Stone & Fabian Von Hauske

Podcast episode

Brisket: Chef Burt Bakman & Westholme Wagu: Chef Burt Bakman opened Slab BBQ in 2018 after years and years of perfecting the craft of smoked meats. On a trip to Texas, Chef Bakman, a real estate agent at the time, was inspired by the barbeque scene and, over the next several years, decided to...

Podcast episode

Introducing: Why We Eat What We Eat: Welcome to Why Eat What We Eat, a podcast about the not-obvious-answers to our strange eating habits.

Podcast episode

EP 64! The English Muffin: We are back--and apologies for the editing--we are learning as we go! The sisters give an update about their lives during the pandemic and introduce a great version of the English Muffin that is one of Melody's favorite recipes! Here is the recipe: ...

Podcast episode

Newbie | Boba Tea

Podcast episode

Episode 197: History of Food in India: From dal to samosas, paneer to vindaloo, dosa to naan, todays A Taste of the Past is delving into the history of the food in India. Host Linda Pelaccio welcomes guest Colleen Taylor Sen, a culinary historian and writer who has specialized in the cuisine o

Podcast episode

Episode 308: Salt, Fat, Acid, Heat: This week on Eat Your Words, host Cathy Erway is joined by chef and writer Samin Nosrat, a Chez Panisse alum and author of the New York Times bestselling book Salt Fat Acid Heat. Featuring a foreword by Michael Pollan, the book espouses a revolutionary,

Podcast episode

SCS 075 | Choosing Knives, Grills, BBQs & Smokers!: Chef Jacob walks you through how to pick out the knives you really need, and what to consider when shopping for a Grill, BBQ or Smoker!