J. Kenji López-Alt
Emily and Matt Clifton
Buttermilk is the secret ingredient in this extra-crispy granola: It soaks into the grains to tenderize them from the inside out, yielding a wonderfully delicate crunch. [Video: Natalie Holt. Recipe: Stella Parks] Get the Recipe
A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.
Now it's coming to you in a gorgeous book with all-new material and recipes lavishly photographed in over 900 full-color pages.