In his new book, Catching Fire, Richard Wrangham, Ruth Moore Professor of Biological Anthropology at Harvard University, makes the case that cooking was the definitive evolutionary step that made us humans what we...

Five years after Julia Child’s death, she’s winning America’s heart again through this movie. Julie Powell is another story.

With summer in full swing, it’s the right time for an unpretentious cookbook that will make you feel like you’ve found a couple of new friends.

We’ve found just the cookbook to cure your itch to bake with fruit piled high from your farmers market.

A lot has been written about the demise of this legendary cuisine, but what does an insider have to say about gastronomy in his own country?

Even if you think you know it all, Notes on Cooking is likely to have some ideas that will make you a better cook.

Pastry chef David Lebovitz praises the French capital without sugar-coating.

In the first chapter of her best-selling memoir, Ruth Reichl introduces her mother, a notoriously bad cook who ultimately shaped Reichl’s view of food.

Here’s your chance to catch up on any of the Gourmet Cookbook Club selections that you may have missed during the year.(registration required)

A 40-year-old debate about the best food in the world reveals how our tastes have—and haven’t—changed.