There are many names and forms given to pan pizza: Roman; Sicilian; focaccia; “Grandma Pies”; and Detroit style.

Healthy but not rigid about eating well, Fischer is drawn to unlikely pairings that will stretch your appetite for ethnic foods. Think Vietnamese spring rolls dipped in tahini.

America's leading Jewish pitmaster is out with his love letter to brisket—deli-style, Texas-smoked or Asian-inspired.

Retro "bar mitzvah chicken," rosemary asiago knishes and layered Israeli salad marinated in an herb vinaigrette are some of Goldman's forward-thinking throwbacks.

Outlandish as they may be at first glance (even Sweet N’ Low and Bazooka gum get a spot on the list), there is substance to the 100 entries.

In his latest book, Bittman shares 100 iconic dishes prepared three ways: the easy version; the vegan version; and the all-out version.

In her new book, the master forager argues why we should pickle everything—from eggs to vegetables—and how to do it.

Kushner's latest book is both a collection of stylish, contemporary recipes and a primer on casually elegant entertaining.