5 Cookbooks That Changed the Way We Cooked in 2025

Cooking 5 Cookbooks That Changed the Way We Cooked in 2025 These recipes brought eye-opening moments and techniques to the Bon Appétit Test Kitchen. By Bon Appétit Test Kitchen December 22, 2025 Illustration by Tim Enthoven In 2025 there was no shortage of stellar cookbooks, but a select few left a lasting impact on BA’s Test Kitchen editors, offering eye-opening moments and inspiring new ways to approach cooking this year and for many more years to come. Dear Reader, For Bon Appétit’s food editors, the holidays roll around when the heat of summer still roils the sidewalks outside the Test Kitchen. It’s an incongruous time for winter recipe planning to reach its buttery peak. The smell of our extraordinary spread of holiday cookies had barely faded when we gathered to reflect on our year in cooking. A lot of what we learned was from each other, as twice a day the Test Kitchen staff gathers to taste the recipes in development. Everyone is expected to offer critical feedback, evaluating each dish on its construction, flavor, appearance, and the delight it inspires. “Good enough” doesn’t cut it. We are also constantly absorbing the wisdom of other chefs, particularly through their cookbooks. This year there were so many phenomenal new works that brought fresh ideas into our own kitchens, tackled culinary problems in novel ways, and offered unexpected perspectives. In true Test Kitchen form, however, we weren’t content to just ship you off with a few recommendations that seem promising. We picked a short list of cookbooks from our favorite authors published in 2025 and put their recipes through the same process as every other one we touch. We tasted, we debated, and in the end, these five standouts went beyond just impressing us at work; they actually changed the way we cook at home as well. Here’s a look into that process, with results that we hope will be just as transformational for you. Sincerely, Chris Morocco Food Director Chris’s Pick: Salt, Sugar, MSG by Calvin Eng and Phoebe Melnick Illustration by Tim Enthoven About the book: An exploration of Cantonese American dishes and how a simple pantry ingredient can transform how we think about, and approach the way we cook. The dish: Hong Kong Egg Scramble Aha moment: Adding a pinch of MSG makes this silky-smooth scramble taste richer and more eggy than usual. It spurred me to question why I don’t use the staple more often in my own kitchen. Eng and Melnick’s book is filled with ideas that inspire me to think beyond salt, fat, and acid as the building blocks of flavor. Now I’m seeking more explicit umami in my dressings and sauces, making it easier to boost plant-based dishes in particular. Inés’s Pick: Third Culture Cooking by Zaynab Issa Illustration by Tim Enthoven About the book: An empowering collection of everyday recipes and techniques that incorporate an array of cultural traditions with generosity and ingenuity. The dish: Samosa-Spiced Burgers Aha moment: This recipe combines Oklahoma-style smash burgers (featuring onions frizzled in beef fat) with samosa flavors (like chile, garam masala, and mint), no spice-toasting required. It’s one of many smart combinations in the book that has shown me how I can incorporate impactful flavor in my own low-lift ways. Chorizo chili hot dogs leaning on Mexican oregano and cilantro or curry chicken pasta salad—punchy explorations to foster connections that bring me closer to my version of home. Hana’s Pick: Umma by Sarah Ahn, Nam Soon Ahn, and America’s Test Kitchen Illustration by Tim Enthoven About the book: Chock-full of homegrown mom (or umma) wisdom, abundant in clever tips for cooking, prepping, shopping, storing, and relishing Korean dishes. The dish: Broccoli Dubu Muchim Aha moment: Using frozen broccoli in place of fresh florets is revelatory in making this classic Korean side dish. It’s not rocket science to use thawed produce, but it is untraditional when it comes to banchan. For a cuisine with lots of steps, this tip felt like a radical shortcut, given with motherly permission. The next time my produce drawer is looking bleak, I’ll give new eyes to the freezer: spinach for Japanese goma-ae; corn for a lightly dressed lunch box salad; peas folded directly into just-cooked rice to maintain their vibrant green hue. Jesse’s Pick: Dinner by Meera Sodha Illustration by Tim Enthoven About the book: Fast, easy meals for jaded cooks that will reawaken how we think about, and eat, vegetables. The dish: Tandoori Cauliflower With Cilantro and Cashew Sauce Aha moment: Tossing cauliflower with yogurt and spices before roasting allows for the spices to infuse the veg without burning and leaves a perfectly charred golden exterior akin to a tandoori marinade. Prior to learning this technique, I would strictly use oil to brown my roasted veggies. Now I have another method that results in a delightfully textured crust. Shilpa’s Pick: The King Cookbook by Annie Shi, Claire de Boer, Jess Shadbolt, and Kitty Greenwald Illustration by Tim Enthoven About the book: A book of quiet confidence that eschews trends, celebrating the pleasure of simple, satisfying food. The dish: Far Breton Aha moment: This Far Breton reminded me that some desserts can be compelling without any fuss. The adaptable flan-like base invites us to add whatever dried fruits we have on hand (in this case, prunes). Meaning sometimes it’s okay to use what you’ve got; not every dessert has to be a production. The last time I hosted friends, I served store-bought ice cream already in the freezer with a quick, sumptuous chocolate sauce and pantry staples. No fuss. Because simple can still end up in a moreish delight.