I've adored Reichl's food writing in the past, and she knows what she's doing when it comes to selecting the best food writing. She edited <em>Gourmet</em> magazine after all. Here she selects the best pieces of food writing from 2018, which really encompasses so much more than food—from science to snacking to chef culture to politics.

If you enjoy sitting down with hefty cookbooks and reading them like novels, it’s especially easy to do here. The first half of the book consists entirely of enjoyable stories and explanations about the cooking process, as Samin examines how each of the key elements—salt, fat, acid, and heat—affect a dish. I especially enjoyed the way she drew from her experience at Chez Panisse, sharing stories of kitchen disasters that happened because one of these elements had gone horribly awry. Once you understand the essentials, Samin leads you into the recipes held in the book's second half. This book made me want to get cooking, and the gorgeous illustrations and flavor wheels make it particularly fun.