The Editorial Board
Five desks and a standing index. What is written here is meant to be consulted years from now.
A standing reference for how the world cooks, kept since 1986. The Authority is written to be read twice: once for the news and once for the method.
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01
The Technique desk
How a dish is actually madeMethod, baking, pasta and noodles, broths, greens, the sweet course and fire. The desk that decides whether an instruction can be followed by someone who has never cooked it.
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02
The Regions desk
Kitchen by kitchen, region by regionEast Asia, the Mediterranean, Latin kitchens, West Africa, the Levant and street kitchens. Reports a cuisine from inside it, and names the region, never the continent.
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03
The Canon desk
The cooks and rooms that set the standardMasters, landmark rooms and inherited recipes. Keeps the list of what the Authority considers settled, and revisits it.
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04
The Ingredients desk
The raw material and its seasonWhat is in season, cheese and curds, and where a thing is at its best. Works with the growers, not with the packaging.
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05
The Cup desk
What is poured alongsideTea, coffee and wine at table. Concerned with what a drink does to a dish, not with what it costs.
The standing rules
The Recipe Index
Every recipe the Authority publishes goes into a standing index, with its ingredients and its method as the kitchen that wrote it set them down.
A recipe is published whole or not at all
If the ingredients cannot be read in full, the recipe does not run. A half recipe is worse than none.
Where the cooking comes from
The Authority rewrites the world's cooking press and links back to it. Anything carrying another title's furniture is dropped whole.