A rigorously researched guide on Chinese cooking, a choose-your-own adventure for pasta lovers and more, as tested by New York Times Cooking and the Food desk.
Scroll on Instagram or TikTok for even 10 seconds, and you know that recipe inspiration is easier than ever to come by. Despite the fire hose of cooking videos available online, we still can’t resist the allure of the analog: cracking the spine of a new cookbook.
Hundreds of new titles publish each year, and, once again, our staff set out to read and test dozens of them to help you determine which to buy for yourself — and which to give the home cooks you love most. There is something for everyone on this list, all 18 offering novel and thoughtful instruction, stunning photography or illustrations and, of course, delectable recipes.
For the Grill Master
Who Has Yet to Perfect Tacos
‘Asada: The Art of Mexican-Style Grilling’
This cookbook (Abrams), from the restaurateur Bricia Lopez and the writer Javier Cabral, is a blueprint for hosting your own asada, a celebration built on heaping plates of grilled marinated meats that has spread from Sonora and Nuevo León, Mexico, to Southern California — and anywhere else friends, family and flavorful food are of the utmost importance. The recipes here will entice both the occasional backyard barbecuer and the die-hard taco enthusiast, and Quentin Bacon’s photography will make you want to make every single dish in this prismatic book. SARA BONISTEEL
What we made: Grilled Salpicón Tostadas (Page 57); Lemony Horchata con Manzanilla (Page 228)
For the Detail-Oriented Cook
‘A Very Chinese Cookbook: 100 Recipes From China and Not China (But Still Really Chinese)’
What’s special about “A Very Chinese Cookbook” (America’s Test Kitchen) is seeing all the recipe-testing rigor and nerdy food science of America’s Test Kitchen applied to classic dishes from all over China, Hong Kong especially, and the canon of American Chinese cooking. Even though the recipes are true to their roots — which can mean complex techniques and many ingredients — they’re doable for any cook, given the clear instructions, helpful photos and detailed tips. As a bonus, the charming father-son pair Jeffrey Pang and Kevin Pang write about culinary history and share their personal stories without self-seriousness, which makes the recipes feel less intimidating and the reading a pleasure. GENEVIEVE KO
What we made: Laohu Cai (Tiger Salad, Page 69); Char Siu (Page 324)
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