For over a century, America’s nutrition authorities have heralded milk as nature’s perfect food, as indispensable and the most complete food. These milk boosters have ranged from consumer activists, to…

In this landmark volume, patissier Melanie Dupuis and molecular gastronomist Anne Cazor demystify the techniques and traditions of France’s grand patisseries.

The act of eating defines and redefines borders. What constitutes American in our cuisine has always depended on a liberal crossing of borders. The stories told in Food Across Borders…