The Secret Sauce of Philly's Pizza King Joe Beddia

The real magic of pizza—any pizza—is that it will always be greater than the sum of its parts
Phil Dmochowski

This Book Celebrates Comfort Food in All Its Forms

Deviled eggs, Marmite spaghetti, cake. In <i>Mamma: Reflections on the Food That Makes Us</i>, London food writer Mina Holland champions the dishes your mum used to make and the joy of a humble home-cooked meal.
Stevie Mackenzie-Smith

This Teenager Makes The World’s Best Vegan Breakfast Cake

Clara Polito, the 19-year-old baker behind Clara Cakes, is about to debut her first cookbook, full of delicious (and vegan) sugar bombs.
Natalie B. Compton

This Chef Wants You to Come to Ibiza for Cauliflower, Not Clubbing

“Everyone’s like, ‘Yeah, let’s go raving’ or whatever. I don’t even notice the clubs.”
Johanna Derry

We Asked Nigella Lawson for Her Christmas Dinner Game Plan

“Write a list of everything you plan to cook on Christmas Day,” advises Nigella Lawson, TV chef and unrivalled domestic goddess. “Then go away, drink a cup of tea, and strike out about half the dishes you’d planned.”
Phoebe Hurst
New Orleans

13 Really Damn Cool Restaurants, Bars, and Shops in New Orleans

There are a lot of amazing places in the Big Easy that don't really fall into any category, other than "really fucking cool" and "definitely worth the effort of finding and checking out."
Munchies Staff

Anthony Bourdain Wants to Publish the Next Great Teen Novel

I spoke with Anthony Bourdain and his collaborator Laurie Woolever about YA novels, the hallmarks of a good burger, and most importantly, the duo's new genre-busting cookbook, <i>Appetites</i>.
Ivy Knight

Why This Editor Brought Back a 55-Year-Old Cookbook for a New Generation of Artists

Whether you’re interested in Neil Gaiman's "perfectly eerie cheese omelet" or the basement “picnics”of Kamrooz Aram's childhood in Tehran, Garrett’s cookbook has you more than covered.
Alex Swerdloff

Inside Padma Lakshmi’s Spice World

“I grew up clutching spices in my hand. When I was three, I was ripping curry leaves, sitting on the floor at the hem of my grandmother’s sari.”
Amanda Arnold
Dirty Work

Dirty Work: Turning Leftovers into Delicious Chilaquiles with Julia Turshen

“The thing that keeps me up at night is the thought of someone making a recipe that wasn’t well-tested and feeling like they did something wrong. It’s a waste of money and time, and they might be discouraged from doing something else. That’s awful.”
Alex Swerdloff

This Cookbook Will Change Everything You Thought You Knew About Soviet Food

The cuisine of former Soviet countries in Central Asia has long been written off as bland. Food writers Eleanor Ford and Caroline Eden want to change that—starting with the Uzbek rice dish of plov.
Johanna Derry

How to Make Great Cocktails from Uni and Balsamic Vinegar

Matthew Biancaniello's cocktails have been described as being "complete meals extracted into a glass" with ingredients like onion blossoms, mushrooms, arugula, and uni. His new cookbook 'Eat Your Drink' will teach you how to tear it up in your own...
Javier Cabral