The book, originally titled De Re Coquinaria, is attributed to Apicius and may date to the 1st century A.C.E., though the oldest surviving copy comes from the end of the Empire, sometime in the 5th century. As with most ancient texts, copied over centuries, redacted, amended, and edited, the original cookbook is shrouded in mystery. Read more
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These are not quick-and-dirty weeknight cookbooks, nor are they written to bend to a trend, as with the keto and air-fryer manuals that seem to proliferate like weeds these days. For a cookbook to be a great read, it should be written with a living, breathing (and often busy) home cook in mind, and also elevate and expand the genre. Read more
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Hundreds of new titles publish each year, and, once again, our staff set out to read and test dozens of them to help you determine which to buy for yourself — and which to give the home cooks you love most. Read more
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In the early days of unified Italy, Pellegrino Artusi helped forge a national cuisine. Read more
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U.S. copyright law protects all kinds of creative material, but recipe creators are mostly powerless in an age and a business that are all about sharing. Read more
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