Fully revised and updated throughout, this lavishly illustrated travel planner includes 29 brand-new food destinations, updated restaurant recommendations and revised top 10 lists. Few experiences are as satisfying as a chance to explore the world through food. Compiled from the expert travel writers at National Geographic, Food Journeys of a Lifetime scours the globe for the world’s best dishes, markets, and restaurants that are worth traveling far and wide to savor. Find the best of the best, including:Tokyo’s famed fish market and its 226 Michelin-starred restaurants--the most of any city in the worldThe ultimate Philly cheesesteak from the city of brotherly loveThe perfect cup of tea in ChinaTop The spice markets of MarrakechThe juiciest cuts of beef in ArgentinaThe freshest pasta in Italy

Antioxidant-rich foods are regularly encouraged as part of a healthy lifestyle, and research suggests that a diet high in antioxidants may even help to reduce the risk of death. While certain fruits and vegetables are often thought of as high-antioxidant foods, a new study conducted by Cornell University and published in the journal, Nutrients, produced surprising results.Pistachios have a very high antioxidant capacity, among the highest when compared to values reported in research of many foods commonly known for their antioxidant capacity, such as blueberries, pomegranates, cherries, and beets.The researchers used the two different methods to measure the antioxidant potential of pistachios – Oxygen Radical Absorbance Capacity (ORAC) and Cellular Antioxidant Activity (CAA) – and found that pistachios have very high level of antioxidant activities.

Karen MacNeil’s The Wine Bible has long been the most enlightening, comprehensive, and entertaining wine guide on the market—with over 800,000 copies in print, it is the bestselling wine book in America. And now it is completely revised and updated. Hailed as “America’s missionary of the vine” (Time), MacNeil is considered one of only a handful of experts with a global command of wine. THE WINE BIBLE, 3RD EDITION (Workman Publishing; October 11, 2022) brims with MacNeil’s knowledge and passion for the subject while artful, evocative descriptions bring each wine to life. A white Bordeaux is “wonderfully herbal, the flavor could make you feel as though you were drinking a neon version of botanical herbs.” An Italian Barolo is “an ethereal comingling of damp forest floor, wild strawberries, dried herbs, pomegranate, and cardamom.” A German Riesling is “like some black hole of intensity, devouring matter around it and turning it into delicious stardust.” Transporting you from the cool, emerald green hills of Oregon’s Willamette Valley to the warm shores of the Mediterranean, MacNeil delves into the history, food, wineries, and flavors of each region.

Harvest will be publishing SAVORY BAKING: Recipes for Breakfast, Dinner, and Everything in Between on October 11th from the New York Times bestselling author of The Book on Pie and The Fearless Baker, Erin Jeanne McDowell. Her latest delivers a mouthwatering guide to delicious baked goods for any time of the day.SAVORY BAKING is the next best thing to a private baking and pastry class from star food stylist and baking expert Erin Jeanne McDowell, given in her signature fun and reassuring style. Not only are each of her recipes intensely crave-able, but they also offer inventive inspirations and variations for endless, out-of-the-box customizations and more flexibility.Take her Buttermilk Biscuits, for instance, which comes together in a single bowl. You can cut them in different shapes-Erin prefers squares so there's no scrap dough left. And she suggests adding cheese (or fresh herbs or bacon) for bolder flavor. Or substituting the buttermilk with sour cream or crème fraiche for a je ne sais quoi tang.Chapters span all day (and night) for freshly baked goods whenever the mood strikes:

In OUR FERMENTED LIVES: A History of How Fermented Foods Have Shaped Cultures & Communities, food historian and fermenting expert, Dr. Julia Skinner explores fermentation’s fascinating path through human history…. from the unexpected history of ketchup to the foundational role kimchi has played in building community…. to the surprisingly familiar taste of ancient Egyptian beer. Part popular history, part cookbook, part fermentation how-to, Our Fermented Lives will give your listeners readers a new appreciation for the foods they love, and a new interest in the foods they haven’t tried yet.

From the intersection of Hollywood Boulevard and Normandie Avenue in the heart of Los Angeles to the Las Vegas Strip; from backyard cooking classes to battling legends on "Iron Chef America"-Jet Tila has carved a singular niche as a culinary storyteller. Thanks to his diverse background and education, Tila is as comfortable as chef and consultant as he is teacher and student in the art of food. His numerous accomplishments in the culinary world continue to grow. In 2013 alone, Tila has partnered with the Compass Group, the world's largest food-service company, to launch Modern Asian Kitchen, a new fast-casual Pan-Asian concept with locations nationwide. He is also set to separately open Kuma Snow Cream, a shaved-ice concept launching in Las Vegas this spring, all while continuing to build on his extensive national TV and radio appearances as a guest judge on "Chopped," as well as hosting his own radio show on KLAA in Los Angeles. Tila grew up in his family's restaurant kitchens and markets in Los Angeles, home to the world's largest Thai population outside of Thailand. As a boy, he spent time learning the ancient traditions of Asian cuisine from his Cantonese grandmother and working in the famed Bangkok Market, which opened in 1972, and Royal Thai restaurant, which opened in 1978. "I call it birth luck," he says. "I was born into the 'first family' of Thai food in Los Angeles. My parents came here separately in 1966 and went on to open the first restaurants and grocery stores in this country and I was the kid doing homework in the back corner of the restaurant."

Best-selling cookbook author and food stylist Chelsea Monroe-Cassel, as a lifelong artist and fan of Fantasy, found an outlet for her multifaceted creativity with the Game of Thrones food blog Inn at the Crossroads. It was so successful that it quickly spawned an official cookbook, which received rave reviews from fans and critics alike. Last fall, Chelsea was prominently featured by The New York Times in an in-depth exploration of franchise cookbooks, where she discussed the unique appeal of cult culinary cookbooks and explained that THE STAR TREK COOKBOOK (Gallery Books; Hardcover; On-Sale September 20, 2022), “is a form of escapism that appeals to extra senses.” Like the literature she loves, Chelsea’s work is a synthesis of imagination and historical research. Chelsea is the coauthor of A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook and the author of World of Warcraft: The Official Cookbook, Star Wars: Galaxy’s Edge: The Official Black Spire Outpost Cookbook, Firefly: The Big Damn Cookbook, and The Elder Scrolls: The Official Cookbook.

Dennis Littley is the founder and CEO of Ask Chef Dennis Productionswhere he runs one of the most successful food blogs in the world.With over one million followers on social media and almost 10 millionpage views annually, he has built a loyal following that use his recipes andcooking tips in their home kitchens to feed their family and friends easy-to-make restaurant-style dishes at a fraction of the cost of eating out.Chef Dennis also works with travel companies and cruise lines showcasingtheir travel opportunities as he shares his travel adventures and thedeliciousness he’s enjoying as he travels the world.

The Great American Recipe is a new eight-part uplifting cooking competition that celebrates the multi-culturalism that makes American food unique and iconic. The series gives talented home cooks from different regions of the country the opportunity to showcase their beloved signature dishes, share their stories and compete to win the national search for “The Great American Recipe.” Judges Tiffany Derry, Leah Cohen and Graham Elliot encourage and support the contestants along the way.Ten home cooks from around the country are tasked with preparing two dishes based on that week’s theme. Each recipe is judged on taste, presentation, execution and how well it showcases the theme. One contestant will be eliminated each week until the season finale when the three final cooks will compete for their dish to be named “The Great American Recipe.”

This is Play It Forward. Real people. Real stories. The struggle to Play It Forward Episode 506 Alejandra Ramos The Great American RecipeTHE GREAT AMERICAN RECIPE is a new eight-part uplifting cooking competition that celebrates the multiculturalism that makes American food unique and iconic. Hosted by Alejandra Ramos, the series gives talented home cooks from different regions of the country the opportunity to showcase their beloved signature dishes, share their stories and compete to win the national search for “The Great American Recipe.” Judges Leah Cohen, Tiffany Derry and Graham Elliot are on hand to encourage and support the contestants along the way.

Amanda Rettke's new cookbook HOMESTEAD RECIPES: Midwestern Inspirations, Family Favorites, and Pearls of Wisdom from a Sassy Home Cook (on sale: April 12, 2022) is the PERFECT Mother's Day gift for the mothers, grandmothers, sisters, daughters, mother figures, etc. in your life.In HOMESTEAD RECIPES, Amanda (who has a combined following of 8.5m+ followers across all social platforms) shares 110 of her delicious & accessible recipes for all types of meals, with chapters for breakfast, casseroles, soups, appetizers, ground beef, chicken, pork, vegetables, salads, bars, desserts, and cookies.

This is Play It Forward. Real people. Real stories. The struggle to Play It Forward Episode 452 with Chef Andre RushFormer White House Chef Andre Rush is set to release his debut memoir "Call Me Chef, Dammit!: A Veteran's Journey from the Rural South to the White House" on April 19, 2022, via Harper Horizon. The book chronicles Chef Rush's fight against poverty, racism, gender norms, and PTSD to become a master sergeant, celebrity chef, and a leading advocate for mental health awareness and suicide prevention among active US military members and veteran's organizations.Chef Rush became an overnight sensation in 2018 after a photograph of his now-famous 24-four-inch biceps--the by-product of 2,222 daily push-ups--went viral. From his childhood working on a farm, to developing into a gifted athlete and artist, to his joining the Army, Chef Rush has dedicated his life to serving others. During his 24-year military career, his reputation as an award-winning cook eventually led him to the White House, where he served under four United States presidents¬--Presidents Bill Clinton, George W. Bush, Barack Obama and most recently, Donald Trump.

This is Play It Forward. Real people. Real stories. The struggle to Play It Forward Episode 444 with Food Guru Adam RichmanSeason three of popular nonfiction series "The Food That Built America" will satisfy viewer's appetites by sharing the origin stories of a new group of bold pioneers behind America's most iconic food empires such as Orville Redenbacher, Ettore "Chef" Boiardi, Wally Amos, Debbi Fields and Tom Carvel among others. Before these brands became household names, they came from brilliant - sometimes ruthless - visionaries who revolutionized food and changed the culinary landscape of America forever. Through dramatic recreations, fascinating facts, and expert commentary, this season delves into the unbelievable stories of grit, creativity and determination by these culinary entrepreneurs whose unrelenting innovation helped them come out on top.

A&E's "Deep Fried Dynasty" is all about the big personalities behind the mouth-watering food at the State Fair of Texas. These grease-soaked geniuses have just 24 demanding days to turn deep fried delicacies into major profits. They create the dishes that define the event. Wild and creative bites like Deep Fried Butter, Crispy Crazy Corn, Toffee Coffee Crunch Cake, and Fried S'Mores. The series is an inside look at how these imaginative foods come to life and the millions of dollars on the line for these family-run small business. Each team is on a mission to stand out and rake in profits from tens of thousands of fair attendees. It's the American Dream, deep-fried, chocolate covered, and wrapped in bacon.

Family is where the heart is, and the heart is our kitchen.Inspired by her own Mexican ancestry and culture, chef Marcela Valladolid's children's cookbook leads readers through the magic and legacy of her family recipes. From homemade chili-lime chips and fresas con crema to arroz rojo and carne asada tacos, there's a recipe for every person and occasion. Everyone will have the opportunity to cook and taste a little bit of Mexico!This bilingual English-Spanish cookbook will also inspire children to familiarize themselves with the kitchen and use the step-by-step recipes as building blocks for their own logical thinking. They'll learn to stir, whisk, and beat as they make their way around Marcela's kitchen.This hardcover cookbook is perfect for the most amateur of cooks to the most experienced of helpers, and it'll inspire everyone to learn about the importance of multigenerational families and the recipes we carry with us from the kitchen into our lives.

This is Play It Forward. Real people. Real stories. The struggle to Play It Forward Episode 416 with Dan Whalen author of Nachos For Dinner.NACHOS FOR DINNER takes the spirit of this treasured appetizer as an easy, versatile crowd-pleaser, combining crunchy, melty, and flavorful elements to create something different for every night of the week, with little to no clean-up! In Whalen’s world, everything can be nachofied—from soups and salads to desserts. The book opens with the building blocks for assembling your own nachos —cheese sauces (including a vegan “cheese” recipe); sauces like salsas, slaws, guac, and crema; and toppings from beans to curry chickpeas, fajita-style veggies, and crispy roasted potatoes, to glazed tofu, carnitas, baked tomatillo chicken, shrimp, cod, salmon, and even poke and ceviche.

The hit cooking reality series, Fast Foodies returns to truTV for a brand-new season featuring new celebrity judges and mouthwatering delights. In each episode of the deliciously fun cooking competition series, three celebrity chefs compete to perfectly recreate and then skillfully reimagine a celebrity guest’s favorite fast-food dish. These culinary masters come prepared to showcase their love of pop culture, fast-food legends and their expert skills to win the “Chompionship Trophy.”Season one episodes featured Joel McHale tasked the chefs to re-create a Chicago-style hot dog from Portillo’s, while James Van Der Beek challenged them to duplicate In-N-Out Burger’s classic burger and fries. This season, celebrity guests include Jesse Tyler Ferguson (Modern Family); Horatio Sanz (Saturday Night Live); Chris Jericho (All Elite Wrestling); comedian Nikki Glaser and returning fan favorite Joel McHale (Community).Chef Jeremy Ford is known nationwide for his win on Bravo's Top Chef. He developed a love for cooking at a young age after reconnecting with his maternal grandmother who passed down a lifetime’s worth of knowledge on Italian cuisine. On the heels of his Top Chef win, Ford partnered with Grove Bay Hospitality Group, a Miami-based restaurant group, to open his first restaurant in 2017 – Stubborn Seed in Miami Beach, where he is currently the executive chef and partner. In 2021, Ford starred alongside chefs Justin Sutherland and Kristen Kish as host of truTV’s Fast Foodies.

You thought you just had to get through the holidays then everything would calm down. Then once you started your New Year’s Resolution everything would fall into place. Somehow it is always just “one of those days”. Right? But when “one of those days” turns into weeks, then months, then longer, you start to feel like you’re drowning. Stress, anxiety, depression, and fatigue come creeping in. Your immune system goes haywire, your sleep schedule goes out the window, and your brain feels like it’s turning to mush. You know that something must change, but when you’re spending all your energy just trying to keep your head above water, change feels impossible. Welcome to burnout. Like millions of women nationwide, nationally recognized registered dietitian nutritionist Patricia Bannan, MD, RDN, knows firsthand what it feels like to experience burnout—and she’s here to help you break the cycle.

This is Play It Forward. Real people. Real stories. The struggle to Play It Forward Episode 405 with Dr. Ian Smith creator of Burn Melt Shred.#1 NY Times bestselling author Dr. Ian Smith has created a special New Year program, BURN MELT SHRED, to help everyone lose weight without feeling like they're actually on a plan.In BURN MELT SHRED, Dr. Ian's new 8-week plan helps people burn calories, melt fat and shred those unwanted pounds. Dr. Ian has written numerous weight loss books, but this is the first that he has specifically targeted for the New Year surge and one that comes while we're still in the midst of a pandemic that has unfortunately seen waistlines substantially expand.

This is Play It Forward. Real people. Real stories. The struggle to Play It Forward Episode 401 with Chef Kristen Kish from Fast Foodies on TruTV.The hit cooking reality series, Fast Foodies returns to truTV for a brand-new season featuring new celebrity judges and mouthwatering delights. In each episode of the deliciously fun cooking competition series, three celebrity chefs compete to perfectly recreate and then skillfully reimagine a celebrity guest’s favorite fast-food dish. These culinary masters come prepared to showcase their love of pop culture, fast-food legends and their expert skills to win the “Chompionship Trophy.”

This is Play It Forward. Real people. Real stories. The struggle to Play It Forward. Episode 395 with author and chef Leann Brown creator of Good Enough.A groundbreaking cookbook that approaches food and cooking through the lens of self-care, mental health, and self-forgiveness. Virtually everyone has been there: eating handfuls of nuts over the sink and cold pizza for breakfast, lacking the motivation to pull together a meal even when there are groceries in the refrigerator. After publishing Good and Cheap, Brown found herself in that exact tailspin. The joy she had once found in cooking evaporated, the kitchen became a place of stress, and Leanne fell into a pattern of using guilt and fear to get herself to face the day. Something had to change. What changed, and how, is the journey of Good Enough.Whereas Good and Cheap tackles budget as an obstacle to eating well, Good Enough tackles the emotional barriers. Brown aptly observes that one huge hurdle to feeding ourselves can be believing we are not worth the effort it takes to cook. But Brown maintains that we all deserve to eat well every day (even if that means having a cheese plate for dinner), and she shows us how.

Though increasing numbers of people know that eating meat is detrimental to our planet’s health, many still can’t be convinced to give up eating meat. But how can we change behavior when common arguments and information aren’t working?Attempts to moralize with endless facts and statistics haven’t truly changed the conversation, behavior, or the impact. This in turn spurred acclaimed author and anthropologist ROANNE VAN VOORST to try another approach and to tackle the topic from the future first, in ONCE UPON A TIME WE ATE ANIMALS In her paradigm-shifting book, van Voorst imagines a world in which most of us live a plant-based lifestyle, where we no longer use animals for food, clothing, or other items.A massive shift is already taking place - everything van Voorst covers in this book has already been invented and is being used today by individuals and small organizations worldwide.ONCE UPON A TIME WE ATE ANIMALS shows us what a more animal and environmentally friendly world would look like, but also what the consequences would be for our economy, climate, health and culture once a plant-based lifestyle is more widespread.

Celebrity chef Stuart O'Keeffe and comedian Amy Phillips razz the Real Housewives in this gorgeous cookbook filled with recipes inspired by iconic moments in the franchise's rich history. With a foreword by Andy Cohen."Cook It, Spill It, Throw It is an immersive, one-of-a-kind experience in a world we can't escape (but let's face it, we don't want to!)." -from the foreword by Andy CohenTrends come and go, but watching rich women drink and catfight is forever. Which is why after more than a decade of airing, the Real Housewives phenomenon continues to reign supreme in the pop culture stratosphere. Week after week, season after season, loyal fans watch the thrilling drama-the backstabbing, the gossiping, the screaming, the table flipping, the wine tossing-unfold.Cook It, Spill It, Throw It is a cookbook created specifically for Housewives fans. Chef Stuart O'Keeffe and comedian Amy Phillips-long-time devotees themselves-have dreamed up an inviting menu served with a side of delicious snark.Inspired by the series and its stars, the dishes and drinks evoke familiar moments of chaos from the franchise. Whether you're looking to make Ponytail Pulled Pork, or you want to comfort a friend in the Caicos with Eggs a Lu'Francais, there's a meal for you-and there are definitely plenty of drinks (including Henny-thing Can Happen and the classic Singer Stinger Sipper).Featuring gorgeous original photography and equally gorgeous recipes, Cook It, Spill It, Throw It is the must-have cookbook and companion for every Housewives addict.

Once used only by professional chefs, sous vide—a technique in which food is sealed in a bag and then cooked in a bath of warm, circulating water—is now taking off with home cooks. The reason is simple—you can pick up a top-rated circulator (the device needed to cook sous vide) for about a hundred bucks, and in no time start enjoying perfectly cooked steaks, custardy eggs, vegetables at the peak of flavor and bite, and more. But you will need help, which is where Daniel Shumski comes in. Just as he tamed the once intimidating pressure-cooker-on-steroids in his bestselling How to Instant Pot, Shumski now offers How to Sous Vide, a friendly, rigorously tested guide that demystifies cooking sous vide at home. First, Shumski gives readers all the knowledge they need to start—how to use the circulator, set up a water bath, seal food inside the bag, and dial in precise cooking times and temperatures for every ingredient. Following are delicious, inventive recipes, plus amazing hacks (how to sous vide cold-brew coffee!), that take full advantage of this revolutionary technique: Carnitas-Style Pork Shoulder, Miso-Butter Carrots, Chili-Garlic Shrimp—even incredible desserts cooked in a jar, like Berry-Chocolate Cheesecake and Salted Dulce de Leche. And suddenly you’re cooking at a whole new level. In the book that has 100+ imaginative recipes, How To Sous Vide is a friendly, accessible guide that democratizes the sous vide technique, no matter your comfort level in the kitchen.

Kelsey Murphy is the winner of MasterChef Season 11. The mother and Indianapolis local impressed host and judges Gordon Ramsay, Aarón Sánchez and Joe Bastianich, taking home the title of "MasterChef" and the $250,000 grand prize in the grand finale.The season 11 winner specializes in Modern American Cuisine, bringing together flavors from all ethnicities that make up this country. Her elegant and inventive plating styles elevate her dishes to works of art. After taking home the prize, she is jumping headfirst into her culinary career, leaving her job as a Physical Therapist to focus on food full time.

FIXING FOOD breaks open the FDA and tells the stories of what really happens behind closed doors. Through these stories, Dr. Williams explains why one out of every six Americans gets food poisoning every year (CDC). In fact, every year, at least for the last decade, FDA cites this same number to justify their budget request to Congress. It also discusses why two thirds of us are overweight or obese and why, by 2030, despite FDA’s nutrition labeling, one out of every two Americans is expected to be obese.To solve these problems, Dr. Williams discusses new tools coming from private entrepreneurs that will help consumers eat more safely and healthier. Some of the issues addressed include: food safety, Hazard Analysis Critical Control Points, nutrition, epidemiology, food labeling, FDA history, bureaucracy, risk and safety analysis, benefit-cost analysis, rent seeking, regulations, government performance and Executive Orders.

Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen, Scott's most personal and accessible cookbook to date, delves into the evolution of how his cooking has changed throughout his career, and how he has established the strongest connection he's ever had to his food as a result of his deep relationship with his family. Previously living a life continuously on the road, like so many of us, during the pandemic Scott embraced the unprecedented opportunity to be at home and cook with (and for) his family every day. This change actually affected the direction of Peace, Love, and Pasta which is now a celebration of the art of cooking for love. The book showcases the foods Scott grew up with and those he makes for his loved ones today, offering restaurant-quality meals that emphasize the beauty of simple, fresh and flavorful Italian dishes. It also includes authentic Turkish recipes as an homage to his wife, Mel's, heritage and the meals that are a staple in their home. Recipes from Peace, Love, and Pasta include:*A guide to handmade pastas such as Scott's famed signature Pasta Pomodoro made with fresh basil and tomatoes, butter, and olive oil* Simple staples, from Scott's Broccoli Rabe Pesto to his Roasted Garlic, Parmigiano-Reggiano, and EVOO Spread* Must-try seafood dishes such as Hamachi Crudo with Ginger Oil and Finger Limes and a delicious, brothy flavor bomb called Branzino Alla'acqua Pazza that combines branzino with lobster, spices, herbs and heat* Perfectly cooked meats such as the Prime Rib with Parmigiano-Reggiano Popovers and Dijon and Demi-Glace Glazed Leg of Lamb with Lemon-Herb Crust* Dishes for the whole family inspired by Scott's daughters, ranging from Ayla's Truffle Tajarin and Karya's Ricotta Raviolini with Melted Baby Tomato Sauce * A detour to Turkish home cooking inspired by Scott's wife, Mel, and her family's recipes including Börek, two ways, Cevizli Kömeç (Walnut Bread), Manti, et alPeace, Love, and Pasta also includes recipes for breakfast, soups, sides, salads, antipasti, and sweets

It's hard to imagine a time when food was more central to our collective imagination than it is today. These days, what and where we eat says as much about us as the clothes we wear or the places we live; meanwhile, social media has allowed us to project and share our private food experiences with the world as never before.But our fixation is not new. "As a species, we're hardwired to obsess over food," Matt Siegel explains in THE SECRET HISTORY OF FOOD: Strange but True Stories About the Origins of Everything We Eat (Ecco; On sale August 31, 2021; $27.99). But how much do people really know about the origins-and modern implications-of their favorite (or not so favorite) foods? In this fascinating and irreverent tour through history, he sets out "to uncover the hidden side of everything we put in our mouths."Are our taste preferences really ours, or were they influenced by the food our mothers ate during pregnancy? How did corn evolve from an inedible weed to a staple of the world economy and an ingredient in everything from gasoline to pan coatings-and did we really domesticate corn, or did corn domesticate us? Are our modern food choices emotionally satisfying us or making us miserable? And why are humans the only animals masochistic enough to enjoy the burn of chili peppers (a food that, ecologically speaking, specifically evolved to repel us)?Siegel also probes subjects ranging from the myths-and realities-of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality-tales. He even makes a well-argued case for how ice cream helped defeat the Nazis and how the nickname honey might be better suited for toxic ex-lovers than for people we care about.THE SECRET HISTORY OF FOOD is a rich and satisfying exploration of the historical, cultural, scientific, sexual and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef's knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, THE SECRET HISTORY OF FOOD is essential reading for all foodies.

The summer is finally here after what has felt like the longest darkest winter in memory. With the warmer weather, many of us want to spend more time outdoors exercising and picnicking while working off the Quarantine 15. While there is no specific Pandemic diet, there are some ways of eating that can help put us on the road to better health. Intermittent fasting which limits your eating to a set window of hours each day is one way to say goodbye to counting calories and sacrificing flavors and say hello to recipes that combine both health and taste! The healthy form of intermittent fasting is the ‘When Way: Eat when the sun is up and fast when the sun is down”. That is what we learned in acclaimed lifestyle guide, What to Eat When, a groundbreaking title written by Dr. Michael Roizen and Dr. Michael Crupain. In their highly anticipated sequel, What to Eat When Cookbook, the doctors put their brains together to create more than 135 recipes –developed by Chef Jim Perko and the culinary medical team at the Cleveland Clinic-many great for barbecue or backyard parties-that will allow readers to put their science-based eating with intermittent fasting plan into practice.

The stressful demands of our daily lives can be overwhelming. Taking a little “me” time each day is vital to reduce stress levels, improve concentration and stay productive. To this end, beauty & style expert Bobbie Thomas has a number of simple self-care tips for your viewers to pursue joy on a daily basis. According to Bobbie -- author of the best-selling book, The Power of Style and Style Editor for NBC’s TODAY show – it’s most important to put YOU on your to-do list.Hear Bobbie discuss:•How to find more “me time” each day to refresh your batteries.•How to reset or refresh your daily routine to help boost your mood.•Simple beauty boosters to look and feel your best this spring and summer.•Self-care suggestions for mood-boosting “me-time.”•Joyful snacking tips including a better chocolate break.And on the topic of a better chocolate break, Bobbie can discuss the launch of Joy Bites, Russell Stover’s first assortment of No Sugar Added chocolate bars. Born from the belief that everybody deserves a little bite of joy every day, Joy Bites by Russell Stover began with a commitment to carefully selected ingredients, kind practices, and wrapping Joy Bites in 100% recyclable materials, playing a part in the worldwide focus on sustainability. Made with stevia extract, Joy Bites is crafted with no artificial flavors or preservatives, no added colors, and of course, no added sugar. Joy Bites cater to chocolate lovers everywhere including those who may be following a keto-inspired lifestyle.Author of the best-selling book, The Power of Style, Bobbie Thomas has shared fashion, beauty, and feel-good advice in nearly 1000 segments as the Style Editor for NBC’s TODAY show over the past 15 years. Although her television career started on the red carpet for E!, the former co-host of the Style network’s Fashion Police and national columnist began her work as a rape crisis counselor. Uniquely understanding that “beauty comes from the strength within,” Bobbie has worked tirelessly with major brands and organizations such as Step Up, Make a Wish, The Beauty Foundation, and more, to promote positive campaigns, instill self-confidence, and encourage people to use style as a powerful voice.

You already know spices can add more flavor to your food, but did you know they can also improve your health and possibly help you live longer? It's time to pull down those bottles collecting dust on your spice rack and put them to proper use. In Spice Up, Live Long: A Guide To Using Herbs And Spices To Live A Longer, Healthier And More Vibrant Life, you'll learn exactly how to do that. and why these superfoods just might help you guard against disease. While no herb or spice is a cure or "magic pill," almost all of them are rich in antioxidants and have natural antiinflammatory properties that can potentially reduce your risk of many of the common diseases of aging. Coupled with the anti-inflammatory diet recommended in the book, adding more spice to your life and plate can improve your overall health. This book breaks down the research in easy-to-understand terms, while giving greater insight into the world of herbs and spices.

Within the pages of this beautiful book, author and illustrator Lindsay Gardner shines a spotlight on the inspiring achievements of women in food today. From Food52 cofounders Amanda Hesser and Merrill Stubbs to The Chew host Carla Hall to slow food activist and chef Deborah Madison, soba maker and sake sommelier Mutsuko Soma, food journalist Ruth Reichl, community organizer Shakirah Simley, and more, Why We Cook celebrates those who are dedicated not only to their craft, but to supporting other women within the industry. Alongside the text are Gardner’s vibrant and gorgeous watercolor illustrations that bring these women to life. Meet changemakers, like Cristina Martinez, a chef who emigrated from Mexico and who brings her Philadelphia community together through food while using her platform to champion immigrants’ rights; and Leah Penniman, who describes a day in her life on Soul Fire Farm, which she co-founded to combat racism in the food system. Evocative reflections on food and memory, like Rachel Khong's ode to her mother's love of fruit. And narrative recipes, like restaurateur Nicole Ponseca's Bibingka. The result is an inspiring, empowering, and moving celebration of the place where food meets feminism. Lindsay Gardner is an illustrator and artist who lives in Oakland, California, with her husband and two daughters (her two favorite sous chefs). Originally from Grand Rapids, Michigan, her penchant for stories and art led her to study American literature and art at Middlebury College and to earn her MFA in painting from San Francisco Art Institute. Her illustrations have appeared in cookbook and editorial projects, advertising campaigns, and stationery and interior design collaborations, and have been featured on Eatingwell.com and in Flow and Uppercase magazines, among others.

Phil Rosenthal, creator of the hit CBS comedy, "Everybody Loves Raymond" and star of the award-winning "Somebody Feed Phil" Netflix food and travel show, has also launched his "Somebody Feed the People" campaign, providing meals to voters at the polls this election season."Somebody Feed Phil" returns to Netflix for a fourth season (see trailer here) on Friday, Oct. 30 and features Phil traveling to all new destinations, including Rio de Janeiro, San Francisco, Singapore, The Mississippi Delta, and Hawaii. Season Four comes on the heels of the immensely popular Season Three, which premiered on May 29, 2020 and became Netflix's #5 most watched unscripted program for the month of June. "Somebody Feed Phil" has garnered two Primetime Emmy Award nominations, including Outstanding Unstructured Reality Program and Outstanding Original Main Title Theme Music. The show also won a 2020 Critics Choice Real TV Award for Best Travel/Adventure Series. Additionally, the show has been honored as having "More Heart and Humanity Than Any Other Netflix Food Show" and Phil "Having More Fun Eating Food Than Anyone."

Ralph Nader is best-known for his social critiques and his efforts to increase government and corporate accountability, but what some might not know about him is his lifelong commitment to healthy eating. Born in Connecticut to Lebanese parents, Nader's appreciation of food began at an early age, when his parents, Rose and Nathra, owned an eatery, bakery, and delicatessen called the Highland Arms Restaurant. The family eschewed processed foods and ate only a moderate amount of lean red meat. Nowadays, the Mediterranean diet is considered one of the healthiest on the planet, but in the 1930s and '40s of Nader's youth it was considered by many Americans as simply strange. Luckily for Nader and his siblings, this didn't prevent their mother, Rose, from serving the family homemade, healthy meals-dishes from her homeland of Lebanon. Rose didn't simply encourage her children to eat well, she took time to discuss and explain her approach to food; she used the family meals to connect all of her children to the traditions of their ancestors.The Ralph Nader and Family Cookbook shares the cuisine of Nader's upbringing, presenting Lebanese dishes inspired by Rose's recipes that will be both known to many, including hummus and baba ghanoush, as well as others that may be lesser known, such as kibbe, the extremely versatile national dish of Lebanon, and sheikh al-mahshi-"the 'king' of stuffed foods." The cookbook includes an introduction by Nader and anecdotes throughout.The Ralph Nader and Family Cookbook will entice one's taste buds, while sharing a side of Ralph Nader that may not be commonly known, though will not surprise anyone familiar with his decades of activism and involvement in consumer protection advocacy.

Packed with delicious recipes, natural remedies, gardening tips and crafts, Attainable Sustainable: The Lost Art of Self-Reliant Living (published by National Geographic) makes green living accessible to all. In this essential guide, eco-expert Kris Bordessa compiles new tricks and top tips based on her beloved blog, Attainable Sustainable — including the number-one secret to living naturally (Hint: It’s all about attitude!). Filled with 350 color photographs, 50 recipes and 75+ DIY projects, this comprehensive home reference contains modern know-how for getting back to basics — whether you live in the city, the country or the suburbs. Guided by step-by-step photos and Bordessa’s contagious good humor, you’ll learn earth-friendly lifestyle tips, including how to start your own garden, make your own cleaning supplies and plant heirloom vegetables you can’t find at the supermarket. With a little flour in your hair and wear and tear on your hiking boots, you’ll also learn how to cook from scratch, improve your health and practice essential wilderness skills.

Bonnie Taub-Dix, MA, RDN, CDN is the award-winning author of, Read It Before You Eat It – Taking You from Label to Table, and creator of the website and blog called, BetterThanDieting.com. Bonnie is a media personality, media trainer for RDs, motivational speaker and journalist whose messages are laced with her culinary passion as a foodie and her wit and wisdom as a mom. She is a Health & Wellness Contributor for TODAY.com, US News & World Report, and Livestrong.com and her stories, quotes, and interviews have appeared on thousands of television, radio, print and online platforms. Bonnie is a recipient of The Academy of Nutrition and Dietetics prestigious Media Excellence Award. Her favorite pastime is cooking in the kitchen with her family! Even more important than some subjects you learn in school...Bonnie has set an example when setting her table by teaching her kids that nutritious and delicious can exist on the same plate.

Every day of every year, thousands of people start some type of weight loss/transformation journey. There are millions of diet plans out there, but very few that address the key to weight-loss success: what goes on inside your head.Now, Dr. Ian Smith, bestselling author of SHRED and the Clean & Lean series, brings us a vitally important guide to stay on track to lose weight for good: MIND OVER WEIGHT: Curb Cravings, Find Motivation, and Hit Your Number in 7 Simple Steps (St. Martin's Press; April 7, 2020; $19.99).While eating the right food and exercising is critical to weight loss success, MIND OVER WEIGHT helps readers win the battle by getting everything in order above the neck. It will guide readers to:· Unlock Your Motivation· Set the Right Goals and Choose the Right Plan to Achieve them· Crush the Cravings· Build and Maintain Confidence· Create a Winning Environment· Fix Your Food RelationshipAn easy read with concrete steps readers will be able to follow, each chapter ends with a takeaway action item for readers to complete, to help create an overall strategy for body and life transformation.In a departure from his bestselling previous books, MIND OVER WEIGHT contains a plan that deals with food, exercise, and weight loss, but one that doesn't contain an actual diet plan. What it does contain, and what needs to come before the nutrition plan, is the simple steps one can follow to get their mind in the right place. "Regardless of how good a plan might be," says Dr. Ian, "It's not going to be effective if someone can't stick to it or they doubt their ability to succeed."A perfect companion to any diet program, MIND OVER WEIGHT will help readers maximize their adherence to a plan and ultimately, their results. Not only do these simple strategies apply to weight loss, but also to improving one's life overall.

If you want to live to a healthy 100, eat like healthy people who’ve lived to 100. In his highly anticipated cookbook debut, three-time New York Times bestselling author Dan Buettner has gathered 100 recipes for longevity from the blue zones: the places around the world where people live the longest, healthiest lives. Building on 15 years of dedicated research, Buettner has used his findings from the blue zones to launch the largest preventative health program in America, implementing 50 Blue Zones Projects in cities across the nation to help people live longer and healthier lives. Buettner’s initiatives have improved the health of more than 5 million Americans to date. In his latest book, The Blue Zones Kitchen: 100 Recipes to Live to 100 (published by National Geographic), Buettner traveled to blue zones — Ikaria, Greece; Loma Linda, California; Sardinia, Italy; Okinawa, Japan; and the Nicoya Peninsula in Costa Rica — to discover the traditional diets that yield the world’s longest-living, healthiest people. His book blends recipes, cooking methods, ingredients and the science of how to live longer and better. The Blue Zones Kitchen offers recipes for every taste — Italian, Greek, Asian or Latin American. Delicious meals for healthy living such as fennel potpie from Ikaria — whose residents suffer the world’s lowest rates of dementia — to Sardinia, where the nine members of the Melis family have lived a collective 861 years — a Guinness World Record, eating the same exact lunch for nearly every day of their lives – minestrone.

As long as people have been eating, they’ve been preserving food by salting, smoking, jarring, fermenting and canning, but every food has an expiration…or does it? Many foods from our past still exist sealed in their original packaging -- buried in bunkers, rotting in cellars, forgotten in fridges, or collecting on shelves. Potentially dangerous to eat, it’s being rediscovered, shared and traded amongst passionate collectors to see if it really has survived the test of time.In HISTORY’s new unscripted series Eating History, vintage food experts Josh Macuga and Old Smokey embark on a quest to uncover, unbox and eat the oldest, most nostalgic, and shocking foods to have survived history. They take viewers back in time to find foods believed to have been lost to the past, and discover which eats have conquered time, revealing forgotten eras and the stories they hold as they explore history through old food.Historical eats unsealed this season include a vintage box of Wheaties from 1947, 1940s-era canned grasshoppers, Korean War rations, Star Wars C3PO’s cereal from 1984, 1940s-era Pepsodent toothpaste, vintage NASA rations, and even the notorious 80s flop, New Coke to name a few.

What's Eating America, hosted by four-time James Beard Award-winning TV personality and chef Andrew Zimmern, which premieres on Sunday, February 16 at 9 p.m. ET with a special two-hour long episode featuring fellow award-winning chef and humanitarian José Andrés. In each of the series' five episodes, Zimmern travels the country to explore some of the most provocative political issues impacting Americans today - immigration, climate change, addiction, voting rights and healthcare - through the lens of food. Zimmern seeks out the inspiring stories of individuals most affected by these issues, and those seeking to change them:Sunday, February 16 from 9-11 p.m. ET: "Who's Feeding America" - In the first episode, Zimmern is joined by Andrés to reveal the role immigrants play in putting food on America's table. Throughout the premiere, Zimmern and Andrés go behind-the-scenes to unravel U.S. immigration policies and how the food industry utilizes migrant and immigrant labor on a daily basis.Sunday, February 23 from 9-10 p.m. ET: "Overcooked" - The U.S. food system is heavily impacted by climate change. Zimmern travels to Milwaukee, Wisconsin where the native perch fish is disappearing from the warming waters of Lake Michigan. In New Jersey, he meets scientists creating the farm of the future where fresh greens are grown inside a converted steel mill instead of farms.Sunday, March 1 from 9-10 p.m. ET: "A Chef's Story" - Zimmern, a former addict who is now 30 years sober, reveals how he found his way from homelessness to recovery through food and cooking. In this moving episode, he focuses on the growing problem of alcohol and addiction in the restaurant business and how it can offer a path forward to those in recovery. Sunday, March 8 from 9-10 p.m. ET: "A Seat at the Table" - To explore why many Americans are excluded from the ballot box, Zimmern embarks on a journey through southern battleground states. To find answers, he shares meals with voting rights activists, meets with reformed felons fighting to have their rights restored and questions the politicians behind voting registration bills.Sunday, March 15 from 9-10 p.m. ET: "The Fresh Food Fail" - Zimmern travels to the heart of the country to explore the state of America's healthcare where the population is eating more processed food than ever before. The episode takes a look at the relationship between food and health in the U.S. "There is no more important time than right now to be telling stories about civics, politics and culture through food," said Andrew Zimmern. "Food, after all, is the love language of our national discourse. Kitchen table civics and food politics have been absent from our dialogue at this level for a long time. I can't wait for the viewers to see an entertaining show that dives deeply into the important issues of our day."Tune in to What's Eating America on MSNBC on Sunday, February 16 at 9 p.m. ET and follow along with @MSNBC and @andrewzimmern on Twitter using #WhatsEatingAmerica.

No Passport Required returns to PBS with renowned chef and executive producer Marcus Samuelsson visiting new cities to explore the rich diversity of immigrant traditions and cuisines woven into American food and culture.Season 2 premieres with new episodes on Mondays, January 20-February 17, 2020. The series first travels to the foothills north of Los Angeles where the largest Armenian community outside of the homeland resides and Marcus meets Armenians from Russia, Lebanon, Syria, Ethiopia and Egypt. He travels to Houston, America’s most diverse city, and home to one of the highest numbers of West African expatriates of any U.S. city. In Philadelphia, Marcus feels like he is walking back in time as he is embraced by Italian Americans whose families have thrived for generations. Other episodes focus on the Chinese American community in Las Vegas, which has grown tremendously over the last 20 years, and Boston, where Marcus explores Portuguese-speaking cultures and cuisines from three different locales.In each city, Marcus will visit local restaurants, markets and family homes, learning about each community’s cuisine and heritage. No Passport Required, produced for PBS by Eater and Vox Media Studios, is part of special programming focused on America’s history, food and culture premiering January-March 2020 on PBS.An immigrant himself — born in Ethiopia, raised in Sweden, now a celebrated chef, restaurateur, author and resident of Harlem — Marcus Samuelsson is passionate about sharing and celebrating the food of America’s vibrant communities. Each episode shows how important food can be in bringing Americans — old and new — together around the table. “I’m so happy to present this second season of No Passport Required,” says. Samuelsson. “We have only begun to scratch the surface of the amazing range of immigrant cultures and cuisines found in the U.S. It’s exciting to go on this journey once again and bring attention to these diverse communities that contribute so much to our nation.”

In the age of video chats and filtered “selfies”, sometimes real, human connection seems harder to come by, but it remains an important part of living a satisfying life. In fact, over 20 years of research has shown what parents have known for a long time: regular family meals lead to long-term benefits, including higher resilience, self-esteem, and grade-point-averages, and LOWER rates of substance abuse, teen pregnancy, eating disorders, and depression. EAT, LAUGH, TALK: The Family Dinner Playbook gives readers the tools to kickstart a habit of putting together fun family dinners, including:● Conversation starters● Quick and easy recipes● Fun table games for everyone to play● Tips for overcoming obstacles, setting dinnertime goals, managing busy schedules, and engaging everyone in the conversation Eat, Laugh, Talk fills a real need – More than 90 percent of all families want to have regular family dinners. But, on any given night, only between 30 and 50 percent are eating together. Eat, Laugh, Talk is a practical, fun “how-to” book for today’s over-scheduled families, based on 10 years of experience of The Family Dinner Project. With anecdotes from real families who have become a part of The Family Dinner Project’s growing movement, this book will inspire readers of all ages to look forward to dinnertime (together)!

It all begins with the decisions you make about what you put on your plate. In the new book EAT TO BEAT ILLNESS (HarperOne)- Dr Aujla provides the latest research on how food impacts every system of your body, including your organs and your emotions. He explains the connection between nutrition and cancer, heart disease, dementia, and autoimmune conditions, and reveals the specific ingredients proven to boost prevention and wellbeing and reverse symptoms. Illustrated with more than 100 color food and lifestyle photographs, EAT TO BEAT ILLNESS - is filled with 80 nutritious recipes that combine these ingredients for optimum health. Dr. Aujla’s approach isn’t restrictive or bland; his dishes are creative, flavorful, and delicious, using a variety of spices and ingredients in recipes that pack a punch, such as:Cajun sweet potato hashCashew curryJambalayaSpinach lasagnaAnd banana fritters with maple cream

Plant-based diets have been trending over the past few years, but giving up cheese, dairy, and meat can feel impossible. Luckily, YouTube’s Steph and Adam are here to help! Their newest cookbook, Plant-Based Meal Prep features over 60 simple, make-ahead recipes for vegan, gluten-free, comfort food including eggplant rollatini and super creamy mac and cheese, nachos and cookies! Eating a plant-based diet (i.e., fruits, vegetables, nuts, seeds, legumes, and grains, and free of processed foods) is one of the easiest ways to improve one’s health, save money on groceries, and positively impact the environment. Steph and Adam’s Plant-Based Meal Prep is the perfect guide to eating more plant-based meals, whether it’s every day or a few times a week. The recipes they share are enticing to everyone

More Than 125 Recipes from Instant, Overnight, Meal-Prepped, and Easy Comfort FoodsTieghan Gerard is known, both on her blog and in her debut cookbook, Half Baked Harvest: Recipes from My Barn in the Mountains, for her stunningly beautiful meals and thoughtful recipes that are simple, colorful and taste even better than they look. With Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped and Easy Comfort Foods, Gerard takes what fans loved most about her debut and offers more manageable dishes with fewer ingredients for time-crunched weekday meals that are truly delicious.With this new volume, fans will swoon over Tieghan’s recipes which are distilled into quicker dishes using trending techniques from the almighty Instant Pot to night-before meal prep. Half Baked Harvest Super Simple is the compendium for home cooks who are just starting out or pressed for time. You’ll be inspired by Tieghan’s dreamy home in the mountains and your weeknight dinners will be transformed into hassle free, savory food that are enjoyed by all.

ALEX HITZ is an award-winning chef, speaker, columnist, event designer, and master host. He has been a frequent guest on TODAY, Access Hollywood, CBS Morning, and more than 40 other television shows. His first book, My Beverly Hills Kitchen, was featured in the NYT, WSJ, Vogue, Vanity Fair, and many more. He is a contributing editor at House Beautiful, Town and Country, Departures, Southern Living, and more.Hitz shares his expertise in the new book, THE ART OF THE HOST: Recipes and Rules for Flawless Entertaining (Rizzoli Publishing, September 2019), which has a treasure trove of signature recipes for every occasion, and tips for holding a party with style that guests won’t soon forget. From an Oscar’s party with friends to a holiday meal or just brunch in the park, Alex Hitz shows you how to play the role of A-list host every time.

Robert Del Grande is chef and owner of Restaurant RDG + Bar Annie in Houston, Texas. Born and raised in Northern California, Chef Del Grande’s philosophy is cooking with the freshest ingredients. He received his undergraduate degree in Biology and Chemistry from the University of San Francisco and his Ph.D. in Biochemistry from the University of California at Riverside. His unique combination of chemistry meets culinary has proven successful. He won the James Beard Award for Best Chef in the Southwest, has received the prestigious Silver Spoon Award from Food Arts, and has been inducted into the Who’s Who in American Cooking. Chef Del Grande has been featured in many national publications including Food & Wine, Food Arts, Saveur, Gourmet and Bon Appétit, and appeared in many television interviews.

Chef Marc Murphy's debut podcast, Food 360, is a true celebration of the culinary world. With a little help from historians, fellow celebrity chefs, food writers, and more, the Chopped judge and restaurateur examines food culture from every possible angle, shedding new light on even the most familiar culinary topics. He'll explore questions like: Why does food taste better on a white plate? How do menu layouts affect the way we order? And what does it really take to open up a restaurant? Listeners will walk away feeling smarter (and hopefully hungrier)!