Julia Usher’s background is an unusual one for the author of a cookie book. After receiving an undergraduate degree from Yale, a master’s degree in mechanical engineering from Berkeley, and an M.B.A. from Stanford, she …

Recently, I was at Sunda, a wildly popular new Pan-Asian restaurant in Chicago, having dinner with Judith Dunbar Hines, our city’s Director of Culinary Arts and Events. (Yes, Chicago thinks so much of food that …

To say that we’re excited about our new web site design falls short. We’ve arrived at the other side of the mountain after an exhausting amount of work, but it was truly worth it. I’m …

It seems like forever since pork and beans meant a can of Van Camp’s or Campbell’s. Decades ago, American households were aware of only the common bean: navy, kidney, great Northern, and pinto. Then, as …

A media-mail package arrived one morning, and when I pulled the book from the envelope, I gasped. It said, “fat.” In this day of calorie-counting, health-seeking yoga aficionados, why would anyone write a cookbook promoting …

It was long in the making, and hotly anticipated, but it’s here. It’s finally here. Cornbread Nation 4, the anthology of the South, serves up a 53-course celebration of Southern food, Southern cooking, and the people …

Cookbook authors are an amazingly dedicated bunch. When we here at LC peruse a new book, looking for the recipe we’ll test before posting, I think not enough thought goes into the process of creating …