It's all here in the annual cookbook, which includes an entire year of recipes published in the magazine during 200B-more than 600 of them-accompanied by over 250 scrumptious looking photographs. The contributors remain absolutely stellar: the culinary world's finest, including such cookbook authors, chefs, and food luminaries as Jacques Pepin, Jean-Georges Vongerichten, Giada De Laurentis, and Ina Garten. Mouthwatering dishes from Emeril Lagasse, Mario Batali, and Thomas Keller were tested on home appliances, making them easy to re-create. In addition, the volume includes 50 brand-new test-kitchen tips, as well as an extensive glossary of accessible wines. Here are recipes that reflect the many ways we cook today; real food that real people who want to eat well can actually prepare.