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A deep dive into the world of grains, a collection of new cookie classics, unforgettable recipes from Shanghai and more, as tested by New York Cooking and the Food desk.

New yorkUnited statesNew york times foodAbra berensLolis eric elieReem kassisYasmin khanRodney scottMina stoneMichael twittyRodney scott x27s world of bbqRipe figsGrista practical guide to cooking grainsEeds and legumesCookies the new classicsa baking book