Renowned cookbook author Susan Herrmann Loomis has traveled extensively to collect recipes that incorporate every kind of nut—from almonds to Brazil nuts, and everything in between. In these delectable recipes, you'll see nuts as much more than a tempting snack. Loomis shows how they complement, and can be the centerpiece of, every single meal of the day.

Renowned cookbook author Susan Herrmann Loomis has traveled extensively to collect recipes that incorporate every kind of nut—from almonds to Brazil nuts, and everything in between. In these delectable recipes, you'll see nuts as much more than a tempting snack. Loomis shows how they complement, and can be the centerpiece of, every single meal of the day.

This is a curated collection of the best cool tools for the Kitchen. It is not intended as a shopping list or checklist. Consider this a jumping-off point for thinking and re-thinking about what’s possible in your kitchen. Some kitchens can certainly operate with fewer and/or different tools; some might require more. But everything we’ve included here is well worth knowing about.

Cool tools really work. A cool tool can be any tried-and-true book, gadget, software, video, map, hardware, material, or website. The reviews in this book were written by those of us who have actually used the tool and others like it. We only review things--old or new--that we like and ignore the rest.

Cool tools really work. A cool tool can be any tried-and-true book, gadget, software, video, map, hardware, material, or website. The reviews in this book were written by those of us who have actually used the tool and others like it. We only review things--old or new--that we like and ignore the rest.

Cool tools really work. A cool tool can be any tried-and-true book, gadget, software, video, map, hardware, material, or website. The reviews in this book were written by those of us who have actually used the tool and others like it. We only review things--old or new--that we like and ignore the rest.

More than 100 recipes that distill the unique cooking style of Stephanie Izard, Top Chef Season 4 winner and chef/owner of the acclaimed (and scorchingly hot reservation) Girl & the Goat restaurant in Chicago.

The five remaining teams depart from the Moos Restaurant at the base of the Alps in Zermatt, Switzerland on the tenth leg of The Amazing Race: Unfinished Business.

The five remaining teams depart from the Moos Restaurant at the base of the Alps in Zermatt, Switzerland on the tenth leg of The Amazing Race: Unfinished Business.

Why are most of us so woefully uninformed about our kitchen knives? We are intimidated by our knives when they are sharp, annoyed by them when they are dull, and quietly ashamed that we don't know how to use them with any competence. For a species that has been using knives for nearly as long as we have been walking upright, that's a serious problem. An Edge in the Kitchen is the solution, an intelligent and delightful debunking of the mysteries of kitchen knives once and for all. If you can stack blocks, you can cut restaurant-quality diced vegetables. If you can fold a paper airplane, you can sharpen your knives better than many professionals.

The foods we eat and the ways we buy, store and prepare them are significant contributors to global warming. This information-packed volume, from cookbook author and newgreenbasics.com founder Heyhoe, provides detailed guidance for those looking to make their cooking and eating habits earth-friendlier. Heyhoe has thought long and hard about this topic—she cites myriad inspirations (from environmentalists to food scientists like Harold McGee and The New Basics Cookbook) and compelling statistics (less than 7 percent of the energy consumed by a gas oven goes to the food) that led her to develop the concept of a cookprint (the foodie version of an environmental footprint) and this guide to shrinking it.

The foods we eat and the ways we buy, store and prepare them are significant contributors to global warming. This information-packed volume, from cookbook author and newgreenbasics.com founder Heyhoe, provides detailed guidance for those looking to make their cooking and eating habits earth-friendlier. Heyhoe has thought long and hard about this topic—she cites myriad inspirations (from environmentalists to food scientists like Harold McGee and The New Basics Cookbook) and compelling statistics (less than 7 percent of the energy consumed by a gas oven goes to the food) that led her to develop the concept of a cookprint (the foodie version of an environmental footprint) and this guide to shrinking it.