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About Agate Publishing

Based in Illinois, Agate Publishing covers food, cooking, and nutrition-related nonfiction under its Surrey imprint; business-interest nonfiction under its B2 imprint; and African-American-interest fiction and nonfiction under its Bolden imprint.

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Gluten-Free Baking Classics

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Table Talk: November 17

A local-foods feast

Josh Viertel and Jennifer Maiser want to help you have a local-foods Thanksgiving. Read the transcript of their online chat.

The Produce Diaries

Morels

Pleasure in the hunt

Dinner Guest Blog

A quiche lesson

The crux is the crust

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Fabulous favas

A green herald of summer

Dinner Guest Blog

Wabi-sabi cookery

Cooking is a constant history lesson

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Truffle ‘fries’ at home

Spaghetti on the Wall

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A treat for the happiest of hours
Egg-boiling essentials

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Egg-boiling essentials

Mark Bittman’s gone back to basics
Headcheese and chicken feet

First Person

Headcheese and chicken feet

How the rest of the world treats meat
Fabulous favas

Features

Fabulous favas

A green herald of summer
The science of baking

Features

The science of baking

Kitchen chemistry
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Reflections on kitchen remodeling

Adam’s Rib

Reflections on kitchen remodeling

Tips from a (new) pro
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat

Editor’s Choice

Buying the farm

First Person

Buying the farm

Planting the seeds of agricultural bliss
The cherry orchard

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic
Better food for more people

Health+Food

Better food for more people

Changing how we eat
Meat masters

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Meat masters

Why we love DIY butchery
Mark Winne

The Culinate Interview

Mark Winne

The food-system reformer
Spice world

The Culinate 8

Spice world

Make and use classic spice blends
Going nuts

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Going nuts

Crunchy, tasty, healthy
Spring onions

Front Burner

Spring onions

Celebrate the season with these fresh alliums

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Purple Slaw with Toasted Pecans

The Inspired Vegan

Purple Slaw with Toasted Pecans
Rhubarb Almond Cake

Culinate Kitchen

Rhubarb Almond Cake
Turnip Pickles

A Platter of Figs

Turnip Pickles
Macaroni and Cauliflower Cheese Bake

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu
Carrot Hummus

The Northwest Vegetarian Cookbook

Carrot Hummus

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