Celebrate the launch of Pan y Dulce: The Latin American Baking Book, a new cookbook that brings the vibrant flavors of Latin America to life through the art of baking!

Dive into the rich culinary traditions of Latin America with chef and author Bryan Ford and BEM | books & more! Enjoy a lively discussion between Bryan and NYT food columnist Eric Kim about the inspiration behind the book, the cultural significance of the recipes, and tips for incorporating these delicious flavors into your own kitchen.

Cosmic Gardens will make you step into a multi-sensory odyssey, blending live music, 360° visuals and fragrances .

Flavor is a multisensory phenomenon that involves all five senses: taste, smell, sight, sound, and touch. The Multisensory Eating & Drinking Experience, a special World Taste & Smell Association presentation by Flavor expert and Director on the WTSA Board Alex Woo, explores how to create flavors based on crossmodal correspondence and neurogastronomy. This engaging webinar will delve into the intricate science behind flavor creation and how it can enhance our culinary experiences.

Taking you through the six Bangladeshi seasons – summer, monsoon, autumn, late autumn, winter and spring – with warming flavors and memories, Dina Begum's Made in Bangladesh teaches modern classics and age-old recipes to home cooks across the world. From Narkel diye murghi (steamed chicken in a spiced coconut paste) to Tehari (aromatic beef and rice cooked with mustard oil & chillies) and Dhood puli pitha (coconut-stuffed rice flour dumplings in molasses milk), Begum crafts a story of quintessential flavors of the Bangladeshi kitchen.