Moodazz

Ask any home cook what the best cookbook of all time is, and you'll probably get an excited—and exasperated—response. Where does one even begin? It's an entirely unscientific, exceedingly subjective question with a thousand and one right answers. It's like being asked to pick your favorite child or pet. (Heck, making this decision was almost impossible even when we were just trying to name the best cookbook of the year.)

Naturally, we decided to ask this question anyway, to the best and brightest home cooks we know (that's you!). We're officially on the hunt for the greatest tomes of our time, and we need your help. So, tell us: What cookbook—new or old, long or short, famed or unjustly overlooked—has changed the way you cook? Whose corners are dog-eared, with pages splattered, stained, and utterly well-loved? Which one do you turn to when you're in need of a kick of inspiration and a back-to-basics lesson on a classic dish? And which cookbook's there for you most, when you need a friendly, steady voice to coach you through a head-spinning technique?

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If you ask me, there’s nothing wrong with celebrating your love for cats. My cat, Nugget, has been my faithful companion for close to six years now, and I can’t imagine life without him. (And before you label me a “cat person,” just know that I also have an adorable dog who I love just as much!)

Luckily for all us cat lovers, there are a whole lot of chic home accessories out there with fun feline motifs. Whether you’re looking for cat wallpaper to decorate your office or a sweet kitty teapot for the kitchen, we’ve got you covered.

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The Fate of Food by Amanda Little is one of the most eye-opening books we've read in years. An award-winning journalist and professor at Vanderbilt University, Little spent three years traveling across the United States—and all over the world—chasing after one question: How are we going to feed a growing population amid an also-growing climate crisis? Her research led her everywhere from GMO corn farms in Kenya to a monsoon cloud above Mumbai. In the excerpt below, she visits Memphis Meats, a Berkeley-based startup that just received $161 million in new funding, has been invested in by the likes of Bill Gates and Richard Branson, and is now planning its first pilot production facility. Unlike other meatless-meat competitors (think Beyond Meat and Impossible), Memphis Meats is actually meat. You just don't need to slaughter any animals in the process.

Cofounded in 2015 by Uma Valeti, an Indian-born cardiologist, and Nicholas Genovese, a stem cell biologist, Memphis Meats is the world’s first start-up to grow meat in a laboratory using tiny samples of muscle, fat, and connective tissues taken from living animals. “We are a meat, poultry, and seafood company that makes end products no different than conventional meat, while eliminating the need for animal slaughter,” Valeti tells me in a phone call before my visit. He adds that the cells that are grown, or “cultured,” in his laboratories are “alive,” even though they’re not attached to the animal. They’re so alive, in fact, that the mature muscle tissue he produces actually responds—as in flexes, or spasms—when stimulated.

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