Have you noticed that everyone and their mother (and their best friend and their cousin's cousin) seems to have a cookbook these days? It takes a grueling amount of labor to create a high-quality cookbook, so I've always assumed the endeavor must pay generously. Well, it turns out, that’s just not true in most cases. Five cookbook authors shared some numbers that might astonish you.

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We've also got a deeply meaningful Voices In Food story featuring the legendary Jessica B. Harris, a food historian and a national treasure (if you haven't read her book "High On The Hog," you should!). I hope you all have a delicious weekend.

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Here's how cabbage became lockdown's hottest vegetable

Thanks to the coronavirus pandemic, cabbage is in more kitchens than ever (it's in Oprah's garden, too). Here's how it went from zero to hero.

The cabbage dishes that won hearts and minds

Cold brew vs. hot brewed coffee

So THAT'S the difference?

Let's solve this mystery

If you still don't get why COVID-19 hit Black people harder, read this

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This food historian explains why the pandemic has been so fatal for the Black community, and much more.

Read more from
Jessica B. Harris

These eateries will donate 5% to NAACP on June 27

More than 180 restaurants are participating. Go support them!

Check out the list

How much money cookbook authors can actually make

Unless you're Chrissy Teigen, most cookbook authors aren't in it for the money. Here's where it does pay off, though.

Read more

More ideas for cooking at home:

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