Not only are s’mores a perennial favorite, they are also a trend that has been popping up on menus everywhere - from chefs like Dominique Ansel, who sells his frozen version all over the world, to Cracker Barrel’s S’mores Latte, to Starbucks’ S’mores Frappuccino and let’s not forget the Girl Scout S’mores Cookie, which debuted in 2017. The new book: S'mores! Gooey, Melty, Crunchy Riffs on the Campfire Classic(Workman Publishing, May 28,2019) offers 50 mouthwatering recipes by Dan Whalen who brings his signature spirited originality to the s’more - redefining what a s’more is and know it can be made with recipes for everything from snacks and appetizers to main dishes, sides and dessert, Whalen proves the S’more can go beyond the campfire. Surprising, simple and delicious recipes include: Pretzel's S'mores - Caramel Corn S'mores s - Everything Bagel S'mores, Hot Snickers S'mores, Avacado S'mores - The Elvis S'more - Fig & Brie S'mores, The Infamous S'moresburger - Pear & Candied Ginger Pear S'mores - Caprese S'mores And what's more - make a S’more with Peeps instead of marshmallows or a savory s’more where melty cheese replaces the marshmallow and chocolate. Every recipe is a stacked sandwich, but the flavors and ingredients are full of surprises. With S’mores! home cooks can now enjoy this ooey-gooey goodness all year round.

Throughout history, the skilled craft of the butcher has been essential to human survival. In early civilizations when foodborne diseases were claiming lives, it was the butcher with their precise tools and keen skills who warded off death. Today, there are thousands of people who continue this noble tradition but only a select few can be considered a “Master Butcher.” Now, for the first time comes an extreme, high-stakes competition where best-in-class butchers battle in a showdown designed to put their knowledge, strategy and technique to the ultimate test. With their sharp knives and even sharper skills, these butchers carve their way through painstaking challenges, navigate surprising “mystery meats” (Python? Ostrich? Alligator?) and use their expert talent to prove their mettle as the ultimate master butcher.The Butcher host Colby Donaldson is best known as the fan-favorite contestant from Survivor: The Australian Outback (where he finished as runner-up); Survivor: All-Stars; and Survivor: Heroes & Villains. Colby previously hosted History’s popular series Top Shot, which pitted some of the country’s top marksmen against each other in head-to-head shooting challenges. Born and raised in rural West Texas, Colby is a life-long outdoorsman. Drawing from his elder generations’ knowledge of grilling and smoking meats and sharing the same passion for outdoor cooking, Colby has been living the “ranch-to-table” lifestyle since long before it became a hip new trend.Colby Donaldson can discuss what viewers can expect from The Butcher, some of the incredible challenges and mystery meats contestants must face, and some of the fascinating secrets of the butcher’s world revealed by the show.

As TV viewers everywhere already know, Cake Boss stars Buddy Valastro who – along with his family and crew -- create the most beautiful, extraordinary, eye-popping cakes from his shop, Carlo’s Bakery in Hoboken, NJ. Buddy, his four sisters, two brothers-in-law and cousins, plus a team of expert bakers, decorators and sculptors, make the impossible both possible and edible. Together, they tackle mechanical cakes, meaningful cakes, meat cakes and everything in between.This season, Buddy’s imagination works in overdrive as he and his crew design some of the wildest creations viewers have ever seen, including an epic fire-breathing dragon cake built with pyrotechnics, a drive-in movie theater cake complete with a built-in projector screen, and even a beef jerky cake! More than 50 years and thousands of customers later, Buddy and his team continue to find a way to embrace every new challenge and create sweets that are larger than life.Buddy’s father died when he was just 17 years old, leaving Buddy the responsibilities of running the family bakery. With the help of his family, Buddy took Carlo’s Bakery to new heights, expanding across the country and around the world. Buddy still oversees the day-to-day operation of his Hoboken, NJ, bakery, which includes keeping the peace within his family while creating hundreds of visually stunning cakes.

Brisket. Few words have such power to spark hunger and make mouths water. Whether barbecued in a pit, braised lovingly by a Jewish grandmother, or simmered for half a day by a Vietnamese pho master, this rich, flavorful cut ranks among the world’s most revered meats. Now Steven Raichlen, the James Beard Award–winning author of an impressive array of New York Times bestselling cookbooks, Barbecue Hall of Famer, and public television star, shares the definitive handbook to this storied cut of meat in THE BRISKET CHRONICLES: How to Barbecue, Braise, Smoke, and Cure the World’s Most Epic Cut of Meat [Workman; APRIL 30, 2019; $19.95]. At first glance, brisket is easy. Texas barbecue, for example, requires only three flavorings: salt, pepper, and wood smoke. But easy doesn’t always mean simple. Over the centuries, brisket’s bold flavor has made it popular across the planet, from North America to Latin America and Europe, from Vietnam to Korea and beyond. It can be braised, boiled, baked, cured, and even grilled. Brisket makes an awesome centerpiece, but it also proves a welcome addition to everything from soups, sandwiches, stews, and stir-fries. And although the cooking methods may seem straightforward, each involves insider knowledge and techniques.THE BRISKET CHRONICLES delivers both a complete step-by-step guide, from buying, trimming, and seasoning brisket, to mastering the various cooking techniques—including how to cook it both indoors and outdoors—and a collection of fifty innovative recipes, from starters to breakfast to sidesthere’s even a brisket dessert. Highlights include:An in-depth look at the history and culture of brisketEssential tips for buying, trimming, seasoning, and carvingA complete exploration of cooking methods and gear, from Dutch ovens to Kamado-style cookers. The luscious, boldly flavored recipes range from starters like Bacon-Grilled Brisket Bites and Vietnamese Crispy Brisket Salad; to classics like Old School Pastrami and Montreal Smoked Meat; to cutting-edge innovations like Brisket Ramen and Brisket Banh Mi. Aunt Annette’s Holiday Brisket with Sweet Wine and Dried Fruits (a dish from Steven’s childhood) employs the surprising yet effective technique of slicing the brisket halfway through cooking to maximize tenderness. For sides, try Raichlen’s Brisket Baked Beans or Brisket Yorkshire Pudding. As you’d expect, there are ample recipes for seasonings and barbecue sauces, from Butter Bourbon Injector Sauce to the Dalmatian Rub, a classic mixture of seasonings used by top pit masters. A stunning collection of recipes and techniques for cooking what has become a cult meat beloved by the culinary world, THE BRISKET CHRONICLES provides extraordinary insight into how to master the art of cooking brisket.

“Home cooks at all levels will be empowered by this cookbook’s clear step-by-step instructions, as well as the included primers outlining all the basics for each.” —Library Journal “Elizabeth Karmel has helped us grill hotter, barbecue smokier, and build big flavors whatever we cook. Her latest book combines two epic American foods in one poetic mash-up. A must-have whether you’re a hard-core carnivore or an inveterate sweet tooth.” —Steven Raichlen, award-winning author of The Barbecue! Bible, How to Grill, and Project Smoke North Carolina native ELIZABETH KARMEL is a nationally respected authority on grilling, barbecue, and Southern food. She was the founding executive chef of New York and Washington DC’s Hill Country Barbecue and Hill Country Chicken restaurants, where she developed the menu and the recipes that are still served today. She is the founder and pitmaster of CarolinaCueToGo.com, an online barbecue shack that ships your pork directly to your door. And the North Carolina-born chef and baker also writes a bimonthly column for the Associated Press called, “The American Table.” In her new book - STEAK AND CAKE: More Than 100 Recipes to Make Any Meal a Smash Hit (May 2019) - Karemel offers the perfect, no-holds-barred cookbook for anyone whose dream meal is char-crusted, hot and juicy steak, from tomahawk to tacos, followed by a luscious homemade cake. It’s the soul-satisfying and crave-worthy meals that create lasting memories and new traditions. With STEAK AND CAKE, Karmel pairs each steak recipe with a matching cake. Cooks will have fun mixing and matching their favorite steak preparations with their favorite cakes. Imagine . . . A dramatic Cowboy Steak seasoned generously, grilled to perfection, and topped with a spirited whiskey butter followed by a moist Whiskey Buttermilk Bundt Cake that combines the sweet notes of vanilla and nutmeg with the warmth of bourbon and an impossibly tender crumb Indulge in a heavenly Chocolate Layer Cake with Cocoa-Frangelico Frosting paired with a juicy Prime New York Strip Steak Roast with crunchy roasted and fried rosemary potatoes Enjoy a Grilled Tenderloin topped with horseradish cream and served with a crisp, custardy Yorkshire Pudding followed by a Classic Key Lime Cheesecake with a pecan and graham cracker crust Karmel’s instructions for both cooking steaks and baking cakes are easy to understand and take the intimidation out of buying and preparing a steak and making a cake from scratch. Gain a butcher’s knowledge of steak, from a celebratory New York strip to a Santa Maria tri-tip to the best cut for kebabs. Foolproof techniques for cooking steak on the grill, on the stovetop, and in the oven will make you an expert steak cook. Plus, compound butters, sauces, and great steakhouse sides are all here. It is the ultimate guide for buying, preparing, and serving steakhouse-style meals at home. And for those who long for a great homemade cake, you will find all the basic information needed to create your own masterpiece, as well as a special collection of Elizabeth’s favorite recipes. The cakes in STEAK AND CAKE come from her own kitchen and the kitchens of other Southern bakers including her mother, grandmother, sister, friends, and relatives. It’s like having a coveted recipe box that captures cake memories and makes new ones right at your fingertips. The Cake Primer section of the book has a lifetime’s worth of recipes and tips that will be appreciated by both the experienced and fledgling baker. At its core, STEAK AND CAKE is about making a steakhouse meal that makes any and every occasion special. Each recipe begs to be made, served, and devoured on a Saturday night with friends and family—or whenever there’s a desire for the best meal ever.

In each of the BUTTERMILK GRAFFITI’s 16 character-driven chapters, Lee explores a place where immigrants are making a lasting impact on the culinary and cultural landscape. He digs into the meaning of Lebanese kibbeh in Clarksdale, MS; Uyghur noodle soup in Brighton Beach, NY; pepperoni rolls in West Virginia; and pastrami in Indianapolis. He contemplates clam pizza in Connecticut, now considered a classic local dish, but originally an Italian immigrant’s attempt to incorporate an unfamiliar ingredient into a recipe from the Old Country. And not content merely to observe, he fasts for Ramadan in Dearborn, Michigan, and smokes Cuban cigars in Miami. Original recipes serve as a coda at the end of each chapter, summing up what Lee has learned and how he plans to integrate it into his own life. Throughout, he finds that “Food can be a bridge, and the best, most thrilling dishes can result from joining two different worlds.”

Andrew Zimmern has eaten a smorgasbord of local specialties-from coral worms in Samoa to horse-rib-and-rectum sausage in Kazakhstan-over his 12 seasons as host of Bizarre Foods on the Travel Channel. Entertaining? Always! Stomach-churning? Sometimes. But above all, the 4-time James Beard Award-winning television personality, chef, entrepreneur, teacher, author...and dad...is on a mission to promote cultural acceptance, tolerance and understanding through food. In AZ AND THE LOST CITY OF OPHIR: Alliance of World Explorers, Volume One (Beaver's Pond Press; February 5, 2019; 978-1-64343-986-0; $15.95 Hardcover), written by Andrew Zimmern and H. E. McElhatton, with full-color illustrations by Lisa Troutman, Zimmern draws young readers into a whirlwind adventure, packed with intrigue, danger, magic, and culinary curiosities. In his first work of fiction, Zimmern introduces a 12-year-old hero who shares his taste for intrepid eating. Proud of his "iron stomach," young AZ will eat anything-sautéed grasshoppers, squashed worms, even cafeteria meatloaf lurking in the school dumpster-no matter how strange, stinky, slimy, gritty, grimy, or gross. When the novel opens, AZ is excited to spend the summer with his archeologist parents on a dig in the Siberian tundra. Sadly, his dreams are dashed by a bad report card. Instead of exploring, he'll be stuck in summer school and grounded at the home of his odd Uncle Arthur. Resigned to two months of math drills and bland food, AZ is thrilled when Uncle Arthur reveals his covert mission with the Alliance of World Explorers (AWE) and whisks him along. At the introductory reception, AZ meets two kids his age, Edward (an egghead) and Lux(a staunch vegetarian). After a time-traveling mishap, AZ and his new friends wind up in Ophir, the Lost City of Secrets, fabled for its endless supply of gold. Filled with wonder, this ancient Egyptian city also has a dark side. Relying on his friends and his gut, AZ sets out to unravel Ophir's mysteries-and find a way back home. But first, he must brave cursed tombs, blood-thirsty crocodiles, one repulsive villain, and a feast-fried tarantulas, chocolate-coated caterpillars, and more-to challenge even his stomach.

Dr. Ian K. Smith lays out the basic concepts behind clean eating-reducing the amount of processed foods, added sugars, and unnecessary additives in the foods we eat, in order to give our bodies and minds the best fuel possible. "Clean eating is all about knowing what you're putting in your body," says Dr. Ian, "and the impact foods and beverages can `have on not just your health, but your mind and overall functioning."THE CLEAN 20 begins with a list of The Clean 20 Foods that are packed with phytonutrients, vitamins and minerals. These are powerful health-boosters--ranging from avocado to whole wheat pasta and everything in between-that readers can easily find, prepare, and incorporate into their diets over this 20 day program. Guidelines for adding additional clean foods are included, as well as lists of herbs and spices, so that anyone can add as much variety as they like. Flexibility is key--"if it's natural and not processed with artificial ingredients," Dr. Ian says, "feel free to go ahead and eat it."The book includes a complete 20-day clean eating program with a flexible meal plan and important motivation for each day, as well as 60 recipes and substitutions, and a variety of 20-minute, easy-to-work-in workouts.Dr. Ian knows what works: it's not eliminating food groups, but choosing foods within each group wisely to satisfy the palate and the body's nutritional demands. THE CLEAN 20 isn't just vegetables. Grains are in. And so is fruit, fat, meat and fish. When palate and nutrition are in sync, weight loss not only follows, it sticks. THE CLEAN 20 is a life and body changer.

Being part of the service world is a difficult place to digest the process of upper management with their way of determining what's acceptable in the world of attitude, "We're only paying $7.25 an hour and have learned to expect that nothing will ever be perfect." By choice, I'm a very positive person. Until the paths of chance put me face to face with someone allowed to carry their negative energy forward. Hey! They make $7.25 an hour. Boss man on campus says, "Accept the reality." On this podcast I dive into the subject with a deeper purpose to help uncover who, what, where, why and when? The mirrored image of what's projected beyond the bathroom or rear view mirror isn't always the person we think we are. I'm not afraid to talk about how religious people always seems so happy and filled with spirit upon our arrival within the four walls of preaching. Show me who you are when the bills are due and the kids won't take out the trash. How can anyone be grateful in a world that expects perfection at a very low cost and or price? I once had an OM that sharply told me, "I'm not interested in solutions. Fix the problem before you take the time to speak to me." Can you imagine using that statement while looking at your tired eyes in the mirror? Fix the problem before you take the time to speak to me. But wait! I make $7.25 an hour! So many paths of disconnection and yet each dried river is to be met with expectation. For most of us our shoulders hurt from shrugging off a bad performance. I laugh out loud while having dinner with a decision maker that complains about how the wait staff at a restaurant can't seem to get their act together. The wrong food is brought to the table. The water glass is empty. The bill is wrong. Yeah! Welcome to the vision of how your business is also run. Those outside your next decision see things your company has elected to ignore. Leaders that can't pay a better wage and accept poor performance should walk into every day expecting nothing more than below average. If any employee has a difficult time filling their gas tank, those that hired them should be wearing the same face of shame. Bad service isn't the person. They've been trained to accept poor wages as part of the process. In two hours they'll be working at their fifth part time job. God is no different. Who, what, what, where, when and how are you receiving and do you arrive with the attitude of not needing a solution, you attempted to fix the problem before arriving in his place of grace?

Lindsay-Jean Hard’s COOKING WITH SCRAPS (Workman Publishing, $19.95, October 30, 2018) provides 85 creative, delicious, and inspired recipes to help home cooks meet this important goal. By learning the basics behind transforming food waste into treasure, readers can take advantage of ingredients such as outdated produce, cheese rinds, stale bread, and other oft-discarded foods to create budget-conscious, sustainable, and highly satisfying meals. Lindsay-Jean Hard explains the rationale behind her choices in the recipes: “What lies unused in one’s fridge or pantry is not a purposeless object destined for the waste bin! For the most part, you’ll find recipes for the often unused parts—I’m assuming that if you buy carrots you already know how to use the carrot’s root, but you might not know how to make use of the greens—every now and then I’ll touch on how to incorporate the whole item. For an ingredient to make it into the book, it had to be “worth it” to me as a scrap. For example, when buying broccoli, generally enough of the stem is included that it makes sense to put it to use, but you won’t find a recipe focused around ginger peels, because not only does ginger not really need to be peeled, but even if you do peel it, you won’t generate enough peel at one time to turn into something else.” Organized by ingredient, from apples to zucchini, here are just a few samples of how to repurpose unused parts of produce and pantry items—from bones and brine to pits and peels. Asparagus: Charred Asparagus End PestoBananas: Banana Peel Cake with Brown Sugar FrostingStale Bread: Crispy Breadcrumb Fried EggsCarrots: Carrot Top Pesto TartletsCheese: Brothy Beans with Roasted Garlic and Parmesan RindCorn: Corn Cob Yaki Onigiri (Grilled Rice Balls)Jam Dregs: Soba Noodles with Ginger Marmalade Dipping SaucePineapple: Pineapple Peel and Core Lemonade with MintWhey: Red Lentil and Whey Soup In addition to the recipes, readers will also find tips and techniques, including how to maximize the shelf life of produce, and foolproof and flexible "Clean Out the Crisper" recipes (infused alcohols, stocks and broth, sugars and salts, pickles, and more) that teach readers how to salvage produce that's past its prime. Hard also provides thoughts on freezing, composting, and using the right kitchen equipment to make your ingredients go further. Filled with full-color photographs throughout and delicious and accessible recipes, COOKING WITH SCRAPS is an important book for cooks to own. One that’s good for the wallet, good for the earth, and good for the dinner plate.

Packed with practical guidance and beautiful photography, Eat Feel Freshintegrates traditional Ayurvedic wisdom with contemporary nutritional science. It offers a refreshed, plant-based approach to Ayurvedic cuisine. Sahara teaches readers how to customize recipes for their unique mind-body type, or Dosha, so they can make the right food choices for what they need, when they need it. Eat Feel Freshinvites readers to look at food in a whole new way. Learn how changes in season and climate affect digestion and how to adjust diets accordingly. Rather than focusing on calories, readers will focus on food qualities. Rather than focusing on macronutrients, they will focus on tastes. Not only will these recipes address physical imbalances, but also common mental ones we may experience on a daily basis.

THE CAMPOUT COOKBOOKBy food writers Marnie Hanel & Jen StevenAcclaimed food writers Marnie Hanel and Jen Stevenson made stylish alfresco dining achievable and enchanting in their IACP Award–winning cookbook The Picnic. Now, taking their experience in creating epic outdoor gatherings and combining it with the nostalgia of childhood family camping trips and outdoor adventures, they have forged the ultimate companion guide for food and fellowship around the campfire, under the stars.In their stunning and fully illustrated THE CAMPOUT COOKBOOK (Artisan Books) Hanel and Stevenson capture the magic of car camping for first-timers and nature lovers alike with more than 100 inventive recipes and countless tips for enjoying the great outdoors with panache. Bring an adventurous spirit to planning and they provide the rest, including tips for setting up The Ultimate Camp Kitchen (p. 39), Clever Camping Hacks you didn’t know you needed (p. 38), Camping Attire to keep you warm and dry (p. 82), and 99 (Genius!) Ways to Use a Thermos (p. 30) beyond the obvious.Make the most of your cast-iron pans with kitchen- and campfire-friendly recipes like Wood-Fired Pizza Skillets (pp. 102–103), Green Chile and Cheese Cast-Iron Cornbread (p. 78), and Buckwheat Buttermilk Flapjacks with Maple Bourbon Butter (p. 204), or cook right over the coals with the Tinfoil Shrimp Boil (p. 121) and Molten Chocolate Orange Campfire Cakes (p. 155). Indulge in a little nostalgia with elevated twists on campfire classics like pudgie pies (stuff them with pimento cheese or pears and Gorgonzola) and s’mores (swap stroopwafels for grahams and blackberry jam for chocolate). And don’t forget festive libations in the form of Furtive Flask Cocktails (p. 160) and hot, boozy beverages to cozy up with near the fire.Whether you’re taking baby steps by pitching a tent in your own backyard or setting up camp in the wild, THE CAMPOUT COOKBOOK provides endless culinary inspiration and revelatory ideas to create extraordinary open-air adventures enjoyable for children, adults, and even the staunchest of city dwellers.

uba is a mysterious place for most Americans, especially the complex world of Cuban cuisine, history and culture. What are some of the most tantalizing things to know about Cuba? In her new book, CUBAN FLAVOR (Skyhorse Publishing, 2018), Award Winning Photographer Liza Gershman offers a tantalizing glimpse into the heart of Cuban cuisine and more. Gershman connects Cuba’s food with its turbulent past and present, giving readers perspective about how this nation’s food has been shaped by colonization, molded by immigrants, and influenced by scarcity. A land of contradiction, Cuba’s meals are a mix of fresh seafood, local harvests of pineapple, mango and guava, and such staples as rice and beans.

Americans love tots! In fact, they love them so much they consumed 3.5 billion last year. Restaurants across the country are dishing up all manner of tots, with some going so far as to devote entire sections of their menus to these little balls of heavenly potato magic.Crispy on the outside, tender on the inside, it’s no surprise tots have been popular for so long. Now home cooks can take their tot obsession to the next level, with a cookbook devoted entirely to this classic American comfort food:TOTS! 50 Tot-ally Awesome Recipes from Totchos to Sweet Po-tot-o Pie (Workman Publishing; May 2018; $12.95 US) by Dan Whalen, founder of the popular recipe blog The Food in My Beard and creator of over a thousand recipes. His most popular one, a video of a Quesadilla Bun Burger, has been viewed 24 million times! And he’s bringing that same playful, mouthwatering recipe magic to the tot.Filled with 50 irresistible recipes for everything from tot-based snacks and appetizers to main dishes and desserts, Whalen proves there is no limit to what the mighty tot can achieve. Surprising, simple, and delicious recipes include:Every recipe uses frozen commercial tots as its foundation, although Whalen also shows avid cooks how to make their own tots from scratch; he even includes veggie variations, subbing out the traditional potato for ingredients like cauliflower, sweet potatoes, or apples. There’s also an array of recipes for dipping sauces, such as Chipotle Mayo and Horseradish sauce, to class up store-bought tots without too much fuss. It’s TOT-ally awesome.

After thirty books, seven TV series, two decades of Barbecue University classes, 60 countries and 6 continents traveled, one might wonder what else Steven Raichlen could possibly say about grilling. Turns out, it’s a lot. Never before have home cooks used a wider range of grilling techniques, nor had access to a more diverse array of flavors and ingredients. The once ubiquitous briquette has given way to specialty charcoals from as far away as Paraguay and Japan while tongs and grill brushes are now joined by sophisticated digital thermometers and high-tech rotisseries. Even the grill itself has changed–from kamados to pellet grills, plancha grills to hybrid wood burners—the options are dizzying.In his latest, PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S’mores [Workman; MAY 2018; $22.95], Steven provides an indispensable guide to this ever-evolving world of live-fire barbecue, delivering both a complete step-by-step handbook to mastering the essential techniques—including how to caveman grill (directly in the embers) and make a smoker pouch—and a hunger-inducing collection of over 100 innovative recipes for grilling every kind of food, from beef tomahawks to sangria, starters to desserts. Grilling is the world’s oldest and most universal cooking method, using the power of fire to unlock bold, irresistible flavors.

IACP and James Beard Award-winning food writer Jonathan Kauffman journeys back more than half a century in time to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. A fusion of Tom Wolfe and Michael Pollan—and impeccably researched—HIPPIE FOOD: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat chronicles how the counterculture rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic, communal way of life and food.From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the brown bread the Diggers baked in the Summer of Love to the rise of the co-op and the origins of organic food, Kauffman reveals how today’s quotidian wholefoods staples—including sprouts, tofu, yogurt, brown rice, and whole grain bread—became part of our diets. Visiting Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, Washington, and Vermont, Kauffman tracks hippie food’s journey from niche oddity to a cuisine eaten in every corner of this country.A slick mix of gonzo playfulness, evocative detail, skillful pacing, and elegant writing—HIPPIE FOOD is a lively, engaging, and informative read that deepens our understanding of our culture and our lives today.

Daniel Shumski walks home cooks through everything they need to know about the Instant Pot, using the same flair that made Will It Waffle? and Will It Skillet? bestsellers. Alongside more than 100 mouthwatering recipes, HOW TO INSTANT POT teaches readers how to use each of the main functions, how to clean the appliance, and how to decipher the LCD screen.Organized by function, the book features recipes for every occasion including breakfast, weeknight meals, and dessert—with savory and sweet dips and spreads, hearty stews and soups, flavorful vegetables, and more. Each recipe walks you through exactly what buttons to press at what time—and what should be on the LCD display screen—so there’s no room for confusion. Shumski even teaches you how to combine multiple functions to make dishes like:French Onion Soup (Slow Cook and Sauté function),Tender Pressure-Cooker Pork Shoulder (Sauté and Pressure Cook function)Ziti with Italian Sausage (Sauté and Slow Cook function).Shortcuts called: “Instant Pot Quick Fixes,” such as Caramelized Onions, Hardboiled Eggs, Faux-Roasted Garlic, Quick Pickled Vegetables, and 30 minute Pressure-Cooker “Baked” Potatoes.Guided by Daniel Shumski, Instant Pot owners will be able to make irresistible, delicious, hand-off meals with ease!About the Author - Daniel Shumski is a writer and editor who has hunted ramen in Tokyo for the Washington Post and tracked down ice cream in Buenos Aires for the Los Angeles Times. Between stints at the Chicago Sun-Times and the Chicago Tribune, he worked for a Midwestern heirloom apple orchard. His bestselling first book, Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron, won praise from the New York Times, People magazine, and Food52. He lives in Montreal. Visit howtoinstantpot.com

Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide including, Red Rooster, Streetbird Rotisserie, and Marcus B&P. Samuelsson was the youngest person to ever receive a three-star review from The New York Times, Samuelsson has won multiple James Beard Foundation Awards including Best Chef: New York City, and was tasked with planning and executing the Obama Administration’s first State dinner. Samuelsson was also crowned champion of television shows “Top Chef Masters” and “Chopped All Stars”, and served as a mentor on ABC’s “The Taste”. He is the author of multiple books including The New York Times bestselling memoir Yes, Chef, the young adult version, Make It Messy, Marcus Off Duty cookbook, and his newest book, The Red Rooster Cookbook: The Story of Food and Hustle in Harlem, and one of the founders of the website Food Republic.

100 Surprising Vegetarian Meals Straight from the Oven [On Sale October 3, 2017; $16.95 U.S.] is an inspiring and practical cookbook filled with inventive recipes that serve as reminders that you don’t need fancy or expensive equipment to make great food, nor do you need meat to make a sumptuous filling meal. Featuring everything from delicate greens and caramelized root vegetables to woodsy mushrooms and nutty risotto (that’s right—risotto on a sheet pan), to crunchy granola to roasted, honeyed fruit, Pelzel covers all the bases for people looking to get more veggies on the table. Whether you’re vegetarian, vegan, gluten-free, or just want to get your family to eat a greener diet a few times a week, the sheet pan and Raquel Pelzel will get you there!Covering sumptuous appetizers, soups, salads, grain bowls, simple no-boil pastas, hearty breakfasts, and even desserts, Pelzel’s enticing and clever recipes include:Caramelized Onion Dip (p. 20)Cucumber Soup with Roasted Beets and Potatoes (p. 31)Marlon’s Chickpea and Winter Squash Stew with Crispy Tofu (p. 35)Spiced Carrot Salad with Creamy Basil Dressing (p. 40)Roasted Plum Salad with Fresh Grapefruit and Cardamom Syrup (p. 51)Brown Rice Bowl with Maple-Roasted Parsnips, Fennel, Dates, and Spicy Pumpkin Seeds (p. 99)I Can’t Believe It’s Mushroom Risotto (p. 101)No-Boil Mac and Cheese (p. 144)Bok Choy and Portobellos over Rice Vermicelli (p. 150)Roasted Fruit, Pumpkin Seed, and Yogurt Bowls (p. 178)Slab Quiche with Spinach, Goat Cheese, and Caramelized Onions (p. 186)Chocolate Chip Cookie Cake with Quickest Chocolate Buttercream Frosting (p. 209)Honey-Glazed Spice Cake (p. 212)Pelzel’s voice is warm, playful, and knowledgeable. Stunning full-color photographs showcase the versatility of the sheet pan, revealing the multitude of meals it can deliver—and vegan and gluten-free recipes are clearly marked throughout. The result: beautiful, textured, succulent food with bold, concentrated flavors and no messy cleanup.About the Author - Raquel Pelzel has created original recipes for Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook's Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior. and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons.

Is there anything more satisfying than a juicy cheeseburger when you’re hungry? Celebrate National Cheeseburger Day with Applebee’s new chef, Stephen Bulgarelli who can teach viewers how to make the best burger at home, with simple, easy to follow tips. Stephen Bulgarelli, Chief Culinary Officer at Applebee’s,

Tom Colicchio has been the head judge on every season of Bravo’s reality TV show “Top Chef” as well as the host for “Best New Restaurant.”. He is the founder of ‘wichcraft, a New York City-founded sandwich shop with eight locations across the country, and Crafted Hospitality, whose family of restaurants includes Craft, Riverpark, Fowler & Wells, Craftsteak, Beachcraft and Heritage Steak. Colicchio has also received critical acclaim for Gramercy Tavern in New York City, where he formerly served as a co-owner and the executive chef, and is the recipient of five James Beard Foundation Awards for his accomplishments as a chef, including the highly-coveted “Outstanding Chef” award (May 2015).

Beginning with just butter, marshmallows, and crispy rice cereal, readers have the opportunity to channel Jessica’s creative spirit and use step-by-step instructions and templates to create crowd-pleasing desserts guaranteed to satisfy their sweet tooth and amp up their Instagram game. From A (apples) to Z (zebra), the projects included in TREAT YOURSELF! How to Make 93 Ridiculously Fun No-Bake Crispy Rice Treats (On sale: August 8, 2017; Workman Publishing) from Jessica Siskin, food artist and entrepreneur behind the cool and creative custom crispy rice treat company, Misterkrisp……are easier than they look (spoiler alert: Jessica can’t cook) and use inexpensive and easy-to-find ingredients.There is a delectable, cool treat creation to fit every mood and every occasion. Here’s just a taste of what TREAT YOURSELF! has to offer for your next gathering, birthday party, rainy-day activity, bake sale, or sweet gesture:

Flavor is coming! The iconic Lay’s “Do Us a Flavor” contest is back with three new finalists and their amazing flavor creations all in the running for the $1 million grand prize! In an exciting twist, flavor fans nationwide were asked to submit their latest and greatest ideas for the next great potato chip flavor through a “pitch” that captured the inspiration behind their flavor ideas. Now, three of those creations will be brought to store shelves for potato chip lovers to try, share and fall in love with. In July 2012, Cheesy Garlic Bread submitted by Karen Weber-Mendham, a children’s librarian from Land O’Lakes, Wis., was selected as the first million-dollar winner. The contest returned to the U.S. for a second time in Jan. 2014 where Kettle Cooked Wasabi Ginger submitted by Meneko Spigner McBeth, a nurse from Deptford, NJ, was crowned the winner. And last but not least, in 2015 Southern Biscuits and Gravy submitted by Hailey Green, a travel agent from Noblesville, Ind., was crowned the third million-dollar winner. Now, it’s time to see what flavors have made it to the final running, vying for the most fan votes.

The return of backyard BBQ’s, poolside picnics and grilled meals galore – all signs that summer is kicking into full gear! When the weather is nice, the last place you want to be is cooped up in a steamy kitchen. But, how can you enjoy a quick, tasty meal without the hard hassle of making sure it provides the proper nutrients? It is possible! Haylie Duff is the author of The Real Girl’s Kitchen blog. She is very familiar with the necessity of quick and easy ideas for preparing and serving vegetables during the summer months and beyond. This summer, Haylie is teaming up with Libby’s® Fruits and Vegetables to develop exclusive summer entertaining-themed recipes for the easiest side dishes that can be served alongside grilled meats, or incorporated into light, refreshing appetizers ideal for a backyard party.

Peter Gethers' mother - 93 year old Judy Gethers - always understood the importance - and interconnectedness - of food and family. Her father owned the legendary Jewish kosher dairy restaurant Ratner’s on Manhattan’s Lower East Side. She discovered a passion for gourmet cooking when she was in her 50s, taking her first job, in the kitchen of the ground-breaking Los Angeles restaurant Ma Maison, when she was 53. She became a mentor and friend to some of the most famous chefs in America, including Wolfgang Puck, Nancy Silverton, and Jonathan Waxman, and eventually ran the Ma Cuisine cooking school, teaching alongside Julia Child among many others. Learning to cook changed her life—and the lives of those around her—and she created her own legendary status in the food world. As her health eventually began to fail, her taste remained, as did her sense of humor and her determination to live life on her own terms. In her 80s, she was robbed of her ability to cook by a debilitating stroke. But her love of food remained, helping her to recover and bringing her closer than ever to her son. At least twice a week, Peter visits her so he can make her dinner, ask questions about her colorful past, and learn her kitchen secrets. Peter decides to learn how to cook his mother the meal of her dreams and thereby tell the story of her life to all those who have loved her. MY MOTHER’S KITCHEN is generously seasoned with Peter’s trademark wit and knowing eye. The book includes a selection of recipes ranging from Ratner’s Matzo Brei, to Tarte Tatin, and from a loaf of challah to salmon coulibiac, as well as family photos. Peter Gethers has written an unforgettable memoir about how food and family can do much more than feed us—they can nourish our souls. About the author: Peter Gethers is an author, screenwriter, playwright, book editor, and film and television producer. His previous eleven books include The Cat Who Went to Paris, the first in a bestselling trilogy about his extraordinary cat, Norton. He is also the co-creator and co-producer of the hit off-Broadway play Old Jews Telling Jokes. He lives in New York City, Sag Harbor, New York and, when possible, Gangivecchio, Sicily.

WILL IT SKILLET: 53 Irresistible & Unexpected Recipes to Make in a Cast-Iron Skillet (Workman; April 2017) by Daniel Shumski, author of Will It Waffle?, delivers surprising, ingenious, sometimes whimsical, and always delicious meals in this new take on one-pan cooking. Easily transferred from stovetop to oven, the beloved cast-iron skillet offers endless options. Each recipe is flavorful and innovative—from a buttery Chicken Potpie to a savory Japanese Okonomiyaki pancake to a sweet and gooey Giant Cinnamon Bun. Pastas, including mac and cheese, gnocchi, and lasagna, are made in one pan—no separate boiling required. There’s even a recipe for Peanut Butter Swirl Brownies that doesn’t require a mixing bowl—it all comes together in the skillet. There are easy recipes for weeknight meals, sumptuous appetizers and dinner ideas for date night, vegetarian entrees, mouthwatering breakfast dishes, and luscious desserts. Plus detailed information on buying, seasoning, and caring for your cast iron, along with tips on how to develop your own skillet recipes. From the classic to the inventive, this book has it covered. The 53 recipes include:French-Toasted Waffles , page 23Sausage, Cheddar, and Broccoli Strata , page 35Charred Tomato Salsa , page 70Roasted Shredded Brussels Sprouts , page 73Bacon-Potato Skillet Bread , page 79Peanut and Tofu Skillet Stir-Fry , page 97Potato-Crusted Ham Quiche , page 99Deep-Dish Pizza , page 108Single-Skillet Carnitas , page 122Seared Rib Eye Steak with Skillet Sauce , page 128Seafood Paella , page 142Giant Chocolate Chip Skillet Cookie , page 153Waffle Bread Pudding , page 155Chocolate Cake , page 165Layered Crepe Torte with Dark Chocolate and Raspberry Jam, page 180Plus more fabulous recipes for appetizers, main courses, desserts, breakfast, and vegetarian dishesMaximum ease, minimal cleanup, and amazing flavors—and all you need is a cast-iron skillet.

Two time James Beard Award-winner David Leite brings a dash of Anthony Bourdain, Augusten Burroughs, and Kay Redfield Jamison to his memoir, NOTES ON A BANANA: A Memoir of Food, Love, and Manic Depression (Dey Street; April 11, 2017).Born into a devoutly Catholic, food-crazed family of Azorean immigrants in 1960s Fall River, Massachusetts, David had a childhood that was the stuff of sitcoms. But what no one knew was that this smart-ass, determined dreamer with a vivid imagination also struggled with the frightening mood swings of bipolar disorder. To cope, “Banana,” as his mother endearingly called him, found relief and comfort in food, watching reruns of Julia Child, and, later as an adult, cooking for others. It was only in his mid-thirties, after years of desperate searching, did he finally uncover the truth about himself, receive proper medical treatment, and begin healing.Throughout the narrative, David takes the reader along on the exhilarating highs and shattering lows of his life, with his trademark sense of humor: We watch as he slams the door on his Portuguese heritage in favor of blond-haired, blue-eyed WASPdom; pursues stardom with a near-pathological relentlessness; realizes he’s gay and attempts to "turn straight" through Aesthetic Realism, a cult in downtown Manhattan; battles against dark and bitter moods, delights in his twenty-plus year relationship with Alan (known to millions of David’s online readers as “The One); and shares the people, dishes, and events that shaped him. NOTES ON A BANANA is at once a tender look at growing up, a candid take on the power of self-acceptance, and an unflinching tale of the hell of mental illness. Its pages are brutally honest and necessary, creating a sense of universality and enduring hope that today’s readers need more than ever.

At her cooking schools in Paris and Provence, Patricia Wells’s students leave with more confidence in the kitchen than they ever experienced before. Now, home cooks can learn from the master, known for her collections of delectable, precise, and well-tested, recipes.James Beard Award winner Patricia Wells codifies the curricula of her classes in this inviting instruction manual and cookbook. Each of the recipes in MY MASTER RECIPES: 165 Recipes to Inspire Confidence in the Kitchen—With Dozens of Variations (William Morrow Cookbooks; on-sale: March 7, 2017; Hardcover ISBN: 9780062424822; $35.00) teaches fundamental techniques—blanching, searing, simmering, sweating, steaming, braising, deep-frying—with creative sub recipes that take skills in directions both savory and sweet, simple and complex.Perfect the Four-Hour Braised Aromatic Pork and then try Provençal Lamb Daube with Tomatoes, Olives, and Mushrooms. Master the Scallops Grilled in Shells with Truffle Butter and then try your hand at Grilled Chicken Under a Brick. Impress with Sweet Chestnut Honey Madeleines and then make a stunning Walnut Cake using the same batter. Additional chapters and recipes include:∼ Emulsify—Aïoli Piquant (master), plus Beurre Blanc∼ Poach—Poached Chicken Breasts with Morels, Peas, and Tarragon (master), plus Salt Cod Brandade∼ Panfry—Swiss Potato Galette (master), plus Monkfish with Polenta-Parmesan Crust and Capers∼ Rise—Honey Brioche (master), plus Blueberry and Orange Blossom French Toast∼ Grind—Pork and Fennel Sausage (master), plus Asian Chicken and Cilantro Meatballs∼ Set—Lemon Panna Cotta with Candied Lemon Zest (master), plus Raspberry Panna CottaSeasonality, the abundant use of fresh fruits, vegetables, zests, and herbs, substituting honey for sugar when possible, and olive oil for butter when it fits, are the signatures of Patricia’s style of cooking and an integral part of MY MASTER RECIPES. She also provides a list of pantry essentials, necessary equipment, sources for finding the best ingredients—such as oils, fish and shellfish—a dependable list of preferred wine importers, and advice on when to make easy ingredient substitutions and when to stick to the original recipe.

Recent research from the Statistic Brain Institute revealed that almost a third of people drop their resolutions after two weeks. By mid-January the plans for self-improvement, working out or even eating healthier are history! DON’T BECOME A STATISTIC. It doesn’t have to be that way, especially when it comes to healthier food choices. There are great “crave buster” ideas to satisfy your taste buds AND keep you on track through the entire year. So, you love Alfredo? No problem, you can still enjoy the creaminess and delicious flavor by subbing traditional sauces and using zoodles instead of pasta for a dish that’s flavor-forward but with lower calories and fat. Certified Personal Trainer and Weight Loss Expert, Liz Josefsberg is available LIVE via satellite to discuss: Healthier food that’s more accessible and affordableHow to keep healthier meals and snacks interestingTips on how to bust those sweet and salty cravingsLast-minute “crave buster” options for your Super Sunday festivities

What is sweetness? It’s making memories in our parents’ and grandparents’ kitchens…welcoming guests with an open heart…. And it’s food:Passing slices of old-fashioned Peach Buttermilk Pie around the table. Greeting kids after school with Chocolate Chip Dream Bars.Laughing together over glasses of sweet tea on the front porch.In Sweetness: Southern Recipes to Celebrate the Warmth, the Love, and the Blessings of a Full Life (Workman; November 2016), founder of SouthernPlate.com Christy Jordan shares 197 recipes for sweet things to eat that are not only deeply delicious but also rich with tradition. Savoring sweet moments and sweet treats, Sweetness is a true celebration of all good things in life.Filled with warm reminiscences and meditations on joy, the blessings of friends and family, gratitude, and the sweetness found in the everyday, Jordan’s famously bright, sunny, and positive personality is on full display in Sweetness. The book captures the essence ofsouthern hospitality and the spirit of the most popular features on Jordan’s wildly popular website, SouthernPlate.com. Delicious and nostalgic recipes include:Rich and Fudgy One–Bowl Brownies (p. 35)Busy Week Cake Mix Cookies (p. 12)Peanut Butter Cheesecake Bars (p. 42)Mama Reed’s Jam Cake (p. 109)Chocolate Chess Pie (p. 147)Old-Fashioned Banana Pudding (p. 168)Amazing Apple Bread (p. 193)Overnight Stuffed French Toast with Strawberry Syrup (p. 205)Tiger Butter (p. 245)Lost recipes like Butter Rolls, Wonder Cake, Water Pie, and Feather-Light Chocolate BiscuitsPlus decadent icings and glazes, refreshing fruit salads, simple homemade candies, floats, and alcohol-free coolers and punchesABOUT THE AUTHOR: Christy Jordan is the author of Come Home to Supper and Southern Plate. She is also the publisher of SouthernPlate.com, which draws millions of visitors eager for her comfort food and warm, wise stories. She’s appeared on Today, Paula Deen, The Talk, QVC, and a host of other media outlets. For nine generations her family has enjoyed the sweetness of living in Huntsville, Alabama. For more information go to: southernplate.com or #SHARETHE SWEETNESS

Renowned radio and TV personality, comedic performer, and Grammy Governor’s Award winner Rick Dees has made an indelible mark in entertainment. He entertains the world with music and comedy. His #1 internationally syndicated radio show, “The Rick Dees Weekly Top 40,” is heard each weekend by more than 70 million people across the U.S., in 125 countries, and on the Armed Forces Radio Network.When he’s not keeping the beat for millions of fans, he relaxes with the eggbeaters. Rick has a longtime passion for and expertise in baking.Now, Rick has brought together his favorite scrumptious “deeserts” in RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS (Dees Creations, Inc.; October 24, 2016; $54.95 Hardcover). With a foreword by Wolfgang Puck, it includes pies, cobblers, cakes, soufflés, flans, cookies, tartes, toffee, and more. There are delicious delectables and crowd pleasers like Rick’s Old-Fashioned Apple Pie, Shaker Lemon Pie, Peach Cobbler, Rick’s Red Velvet Cake, Don’t Tell Mama Cake, Molten Chocolate Cake, Cola Cake, Date Shakes, Butterscotch Pecan Soufflé, Bananas Foster, Super Creamy Chocolate Frosting, Crème Fraîche, and Caramel Sauce.Rick includes personal stories and anecdotes, like his memory of gathering fresh pecans from his grandmother’s backyard in Goldsboro, North Carolina, for his first pie, and discovering the social benefits of being a great baker in high school. His go-to dessert cookbook provides more than 50 simple recipes that even first-time bakers will whip up with ease.Beautifully illustrated with full-color photography throughout and with helpful tips on metric equivalents, baking the perfect pie crust, serving recommendations, and informative Chef’s Notes for each recipe, RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS will add mouth-watering desserts to your table every time.

Now more than ever, it’s easier to live a more nutritious lifestyle, but eating clean doesn’t have to mean eating bland. Whether you’re strictly organic or going gluten-free, you can make meals that are full of flavor by mixing creativity with the freshest seasonal ingredients. Culinary Nutritionist & Professional Recipe Developer Amie Valpone is available to discuss: Simple and delicious recipe ideas for breakfast, lunch and dinnerSmall nutritional tweaks that will have a big impact on your overall well-beingHow to boost the flavor of everyday meals and snacks by adding the unique flavors of R.W. Knudsen Family’s new line of Organic Vegetable Juice Blends

There is a cake soulmate out there for every person and every moment, if you just know where to look. Take chocolate. A purist savors its pristine richness, yet for others chocolate is best enjoyed married with fresh mint, bourbon, caramel, coconut, chiles, or perhaps just a hint of salt. If cake is a canvas to paint our flavor fantasies upon, then a cookbook that treats its endless variations and delightful possibilities with the proper reverence is long overdue. Ingeniously applying a Choose Your Own Adventure–style methodology to the art of baking mouthwatering cakes for every taste, CAKE MAGIC! Mix & Match Your Way To 100 Amazing Combinations is an utterly new, highly-visual kind of cookbook that showcases beautiful color photos of every cake in the book to choose from in the front, followed by core recipes in the back. And, to ensure that everyone really is able to have their cake and eat it, too, Wright includes gluten-free and vegan variations for nearly every cake, syrup, and frosting in the book. She also shares indispensible tips on adapting the method to all pan shapes, measuring ingredients, making substitutions, troubleshooting wonky cakes, freezing baked cakes, and extremely simple frosting and decorating techniques. Armed with a plethora of delicious flavor adventures to choose from and easy-to-follow instructions for how to get there, the cake’s destination is up to you. CAKE MAGIC! just offers 100 great reasons to make the trip. Introducing an innovative and remarkably easy new way to make 100 delectable, flavorful cakes, author CAROLINE WRIGHT shares a simple five-ingredient homemade dry mix that forms the foundation for every cake in the book. From there, it’s just a matter of mixing and matching a batter, a flavoring syrup (the professional baker’s secret weapon that imbues the cake with additional flavor and moisture), a frosting, and the occasional topping. By following Wright’s mix-and-match method, it’s possible to introduce nearly endless changes on the same basic cake batter just by switching up the flavoring syrups and frostings.

Frozen Custard is a gourmet treat that first originated on Coney Island, NY, as a carnival dish at the turn of the century. The popularity of Frozen Custard quickly grew and was the rage of the east coast resort areas. In 1933, Chicago was responsible for bringing Frozen Custard to the Midwest for the World's Fair. After the fair, Frozen Custard became wildly popular in towns like Milwaukee, St. Louis, Kansas City and Lafayette, Indiana.Just in time for National Vanilla Custard Day (Aug 17), interview Ann O’Leary AKA Alice in Dairyland, Wisconsin’s Agriculture Ambassador, and Quinn Adkins, Culver’s director of menu development, to learn: How frozen custard is made and servedWhy custard has a richer and creamier texture than ice creamWhich treat will never give you a brain freeze – and whyThe most popular Custard flavor at Culver’s

Sandwiches are an American classic. But what takes a sandwich from good to better? Former White House Chef John Moeller has traveled the world and served his delectable cuisine to three Presidential administrations. Presidents and First Families have enjoyed his creations. And what’s one of Chef Moeller’s top tips? Never sell a good sandwich short. Chef Moeller is available via satellite to share: •His favorite sandwich recipes ◦Easy ways to elevate classic sandwiches (think “Creative Classics”, “Fueling Good”, “Open-Face Artistry”, “Breakfast in Bread” and “State Favorites”)◦How your viewers can enter the annual “America’s Better Sandwich™” contest and help support Feeding America®, the leading domestic hunger-relief organization From now until August 21, viewers can head to www.AmericasBetterSandwich.com to submit original recipes into the “America’s Better Sandwich™” Contest for the chance to win $25,000! For each valid recipe submitted during the entry period, and for each vote cast during the voting period, Arnold®, Brownberry® and Oroweat® breads will donate one loaf of bread (up to 100,000) to its official charitable partner Feeding America®.

With 80 artisanal recipes that are perfect for trading (or gifting), advice on packaging, sample labels, and strategies for success, readers will be fully prepared for their food swapping. And if their community doesn’t yet have an organized event, FOOD SWAP will guide them through the process of creating one. After reading this book, swapping enthusiasts will have all the information they need to ensure they have a great time and go home with the best haul. But there’s more to it than scoring some peanut butter buckeyes and strawberry jam: participants also gain friendship, community, a sense of pride in their creations, and renewed culinary inspiration. FOOD SWAP IS filled with practical advice on topics like: •what is food swapping•the benefit of food swaps•the ideal number of participants•the importance of following local regulations•getting the word out•finding a location•and basic guidelines to ensure success About the author: EMILY PASTER is the creator of the popular website West of the Loop, which was named a Top Mommy Blog by Time Out Chicago Kids and a “Family Food Blog to Savor” by Red Tricycle. She is the co-founder of the Chicago Food Swap, teaches canning classes in the Chicago area, and writes on food and entertaining for Chicago Parent magazine.

FOOD AND THE CITYNew York’s Professional Chefs, Restaurateurs, Line Cooks,Street Vendors, and Purveyors Talk About What They Do and Why They Do ItBy Ina YalofWhen many of us think New York City, we think food—from the latest ethnic discovery to the culinary innovations of cutting-edge chefs to the comfort foods we grew up eating. In FOOD AND THE CITY: New York’s Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It (G. P. Putnam’s Sons: on sale May 31, 2016), journalist and bestselling author Ina Yalof’s pens a delectable journey inside the city’s pulsating food scene. From Zabar’s deli counter to the Pierre Hotel, from Harlem Shake to RedFarm, Yalof captures the stories of the people who have made this industry their lives.The stories they tell, while each unique, nonetheless share common threads: hard work, creativity, and most of all a passion for food. Much like the folks in the food industry in your city!Yalof takes readers into the kitchens, dining rooms, and even wine cellars of a cross section of the city’s eateries—from casual to posh, from diners to five-star hotels. She talks to chefs who have risen from dishwasher and line cook to the pinnacle of their profession. From their singular stories, readers glean essential truths about what it takes to operate a successful restaurant in one of the most demanding markets in the world—whether maintaining the legendary reputation of the “21” Club, making the catering run on time at the Pierre Hotel, or serving eggs and blue-plate specials on upper Broadway.Yalof also takes us into a complex behind-the-scenes world as she visits butchers, cheesemongers, and bakers. She ventures far afield to food purveyors most New Yorkers rarely think about: a caterer tasked with feeding a large, hungry, transient film crew; a firefighter who cooks for the rest of his Rescue Company; and the executive director of Nutritional Services at Rikers Island, where the NYC Department of Correction prepares 47,000 meals a day. Whether Yalof’s destination is Zabar’s, Chinatown, or the kitchen of Brooklyn’s Sucre Mort Pralines, the stories she unearths create an unforgettable gallery of New Yorkers who embody its culinary heart and soul.Praised by culinary geniuses Marcus Samuelsson, Daniel Boulud, and Eric Ripert, FOOD AND THE CITY is a fascinating oral history from an unforgettable gallery of New Yorkers who embody its culinary heart and soul. It is full of delicious insights, inspiring stories, and singular anecdotes that together paint a vibrant picture of metropolitan food culture. To name just a few:•Dominique Ansel explains what great good fortune led him to make the first Cronut•Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, recounts her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel•Restaurateur Ed Schoenfeld describes his journey from nice Jewish boy from Brooklyn to New York’s indisputable Chinese food maven•Old-schoolers like David Fox, third-generation owner of Fox’s U-bet syrup,•and the outspoken Upper West Side butcher Schatzie,•plus new kids on the block like Patrick Collins, sous chef at The Dutch,•and Brooklyn artisan Lauren Clark of Sucre Mort Pralines“Each story in this book inspires me with the turn of the page,” says Marcus Samuelsson, James Beard Award–winning chef and New York Times–bestselling author of Marcus Off Duty and Yes, Chef. “These are stories of passion, motivation, hardship, and resilience. Ina Yalof has captured the ingredients for success in the New York City restaurant scene while weaving tales that showcase the unwavering spirit of our fellow New Yorkers.”ABOUT THE AUTHOR: Ina Yalof has been writing books and articles about such diverse subjects as medicine, science, religion, and happiness for more than thirty years. Her books include the widely acclaimed oral history Life and Death: The Story of a Hospital, What It Means to Be Jewish, How I Write (coauthored with Janet Evanovich), and What Happy Women Know. Yalof’s articles have appeared in numerous national publications, including GQ, Harper’s Bazaar, and New York magazine. She lives and eats in New York City.

Memorial Day is the unofficial start to one of the most anticipated times of the year – the summer grilling season. During the summer, everyone thinks they are a “grilling expert,” but often times they are letdown by the results – over/undercooked burgers; a lack of flavor; or the burger patties shrunk into sliders. To celebrate the grilling season, Red Robin Gourmet Burgers and Brews is opening the phone lines, giving away their secrets, to answer the at-home griller’s most burning questions Burger Master, Chef Karen Kaehler is available via satellite to discuss those secrets, including: •Why preparation and planning is key to the perfect burger•Pre-heating tips, and ways to bring out the flavor of the meat•The art of burger toppings (pineapple?! J)•The new Yummm Hotline kicking off on Memorial Day

Welcome to Bistro La BonLocated in the heart of Plaza Midwood, Bistro La Bon stands out as a shining jewel in the Queen City by offering a one-of-a-kind dining experience that celebrates culinary influences from all over the world. Executive Chef Majid Amoorpour pours more than 20 years of international experience into a comprehensive and exquisite menu. Bistro La Bon is proud to serve locally sourced products and offer a selection of vegetarian, vegan and gluten-free dishes. Join us for daily specials and weekend brunch.From Iran to Oklahoma to Charlotte: A chef’s path to Bistro La Bon Bistro La Bon receives LocalEats Award Bistro La Bon Named Among Top 25 Restaurants in CharlotteWhere to Go for Easter Brunch in Charlotte (Scoop Charlotte 3/26/13) Bistro La Bon Introducing the City to Creative and Diverse Food (HelloCharlotte.com, 12/5/2010) Charlotte Magazine Best of the Best Awards Sunday Brunch Buffet at Bistro La Bon (examiner.com, 10/9/2010) Bistro La Bon Named Among Top 10 Restaurants in Charlotte (10Best.com) Not Afraid of Flavor at Bistro La Bon (Creative Loafing , 9/7/2010) NBC Charlotte Today Reviews Bistro La Bon (WCNC)AwardsBest Small Plates in Charlotte 2013 Top 100 Restaurant 2013 Charlotte Magazine 25 Best Restaurants 2013 Creative Loafing Reader's Choice Best Brunch in Charlotte 2013 Charlotte Magazine Best Restaurant in a Strip Mall 2012 Charlotte Magazine Best New Restaurant 2011 Charlotte Magazine Best of the Best Editor’s Pick

In a flavorful blend of The Omnivore’s Dilemma, Salt Sugar Fat, and Freakonomics—food writer and program director at The Culinary Institute of America Sophie Egan reveals how, what, and why Americans eat. In DEVOURED: From Chicken Wings to Kale Smoothies—How What We Eat Defines Who We Are (William Morrow, HC, on-sale May 3, 2016, ISBN: 9780062390981, $28.99), Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad.Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America’s cuisine so great.• Why does McDonald’s have 107 items on its menu?• Why are breakfast sandwiches, protein bars, and gluten-free anything so popular?The search for answers to these intriguing questions and many more takes Egan across the culinary landscape. She explores:• The prioritization of convenience over health Fact: 63 percent of Americans believe skipping breakfast is unhealthy—yet only 26 percent eat it daily.• The American obsession with “having it our way” Fact: Starbucks offers 87,000 possible drink combinations.• Why we buy foods on the basis of what they lack such as gluten, GMOs, fat, etc. Fact: “Gluten-free” is a $10 billion industry. 1% of Americans actually have celiac disease, and 6% actually have a gluten sensitivity, but 33% try to avoid gluten.• The country’s love of new, innovative food products and stunt foods Fact: Taco Bell sold 100 million Doritos Locos Tacos in an unprecedented ten weeks.• The diverse influences from across the world that have shaped American cuisine Fact: Two thirds of Americans now eat a greater variety of global cuisines than they did just five years ago.• Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal?• And more including the psychology of waiting in line, diet evangelism, and the democratization of wine.DEVOURED weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America.ABOUT THE AUTHOR: Sophie Egan is the director of programs and culinary nutrition for the Strategic Initiatives Group at The Culinary Institute of America. Based in San Francisco, Egan is a contributor to The New York Times' Well blog, and has written about food and health for KQED, WIRED, and Sunset magazine, where she worked on The Sunset Cookbook and The One-Block Feast book. She holds a master of public health from University of California, Berkeley, with a focus on health and social behavior, and a bachelor of arts with honors in history from Stanford University.

Mesquite, Hickory, Apple…each delivers a different flavor.FINALLY, SOMEONE IS TEACHING THE DELICIOUS DIFFERENCE! May is National BBQ Month and best-selling cookbook "Dadgum, That's Good" author John McLemore is the BBQ expert! From the wood, to the seasoning, to the right cuts of meat, your listeners WILL master their own backyard BBQ! WHEN:TUESDAY, MAY 3, 20167:45 AM TO 11:45 AM ET Everyone loves the taste of good BBQ, but no one wants to stand over a hot grill and babysit the food. Smoking is the key to a fool-proof BBQ. John will discuss all the different techniques they can use for making great BBQ - brining, dry rub seasoning, and the best sauces. John will tell what types of wood can be used for different flavor profiles and which woods pair best with which foods. What cuts of meat produce the best flavors for BBQHow wood can be used to enhance the flavor of your BBQThe seasonings that can be used to create different dishes this summer!