Adina Steiman and the New York Times Cooking team have curated a list of the best cookbooks of 2025, highlighting titles that offer more than just recipes—they provide insight, guidance, and a personal connection to global cuisines. From Palestinian vegetable dishes in 'Boustany' to the vibrant flavors of Nigeria in 'Chop Chop' and the comforting classics of the American South, each cookbook stands out for its unique perspective and practical, delicious recipes.

The selection includes books that celebrate culinary traditions from Poland, Thailand, Brazil, Ethiopia, India, and Indigenous North America, as well as innovative approaches to baking and pasta. Each book was thoroughly tested by staff members, who cooked multiple recipes to ensure quality and accessibility for home cooks.

The article also notes that books by New York Times Cooking contributors were not reviewed to avoid conflicts of interest, but several new releases from these authors are mentioned for readers seeking more options. The list serves as a guide for anyone looking to expand their culinary repertoire or find the perfect gift for a food lover.