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What's the difference between wooden and plastic cutting boards? When should you throw out frozen fish? Harold McGee, an expert on the science of food and cooking, untangles these kitchen mysteries and more in his Keys to Good Cooking.

Have you thought about switching to barefoot running? New York Times exercise columnist Gretchen Reynolds did — and promptly injured herself. She details what she did wrong — and how to keep your own feet healthy — in her new book, The First 20 Minutes.

The James Beard award-winning chef was the youngest ever to receive a three-star review from The New York Times. His new memoir, Yes, Chef, explains what it takes to be a master chef — and describes his journey from Ethiopia to Sweden to some of America's finest restaurants.

Parents should be paying very close attention to the digital media their children are using, says child advocate James Steyer. "Young people in particular often self-reveal before they self-reflect," he says. "There is no eraser button today for youthful indiscretion."

Media suppression, corruption and murder have marked the regime of Vladimir Putin, who is running for his third term as president in Russia's election next week. His rise to power is spelled out in journalist Masha Gessen's new book, The Man Without a Face.

Videos and photos provide some clues, but much remains unknown about the horrific explosion at the site.

A month ago, a record number of Chinese fighter planes — 103 of them — flew around Taiwan in just one day. The strategy is meant to wear Taiwan down without ever invading.

Israel's retaliation against Hamas for deadly attack on southern Israel has upended life for all of Gaza's 2.3 million residents. Bombardment by air and sea has killed more than 2,700 Palestinians.

In Kevin Wilson's first novel, husband-and-wife conceptual artists stage elaborate public acts of "choreographed spontaneity" — to the embarrassment of their children. Wilson's inventive energy makes The Family Fang a strange, wonderful and refreshing read in the summer heat.

New York Times food columnist Mark Bittman is known for his straightforward approach to recipes. In How To Cook Everything: Vegetarian, he explains how to make more than 2,000 meatless meals.