The Joy of Cooking is one of the United States' most-published cookbooks, having been in print continuously since 1936 and with more than 18 million copies sold. It was privately published in 1931 by Irma S. Rombauer, a homemaker in St. Louis, Missouri, who was struggling emotionally and financially after her husband's suicide the previous year. Rombauer had 3,000 copies printed by A.C. Clayton, a company which had printed labels for fancy St. Louis shoe companies and for Listerine, but never a book. In 1936, the book was picked up by a commercial printing house, the Bobbs-Merrill Company. While Joy is considered a bit daunting for beginning cooks, it is the backbone of many home cooks' libraries and is commonly found in commercial kitchens as well.

Celebrate EasterEaster is a time of joy and happiness, and most of us get together with family and friends to celebrate and rejoice, search for dyed eggs, cook traditional Easter dinners, and have fun in the presence of loved ones.

He wanted eggs on that chilly winter morning.

David Chrystian and I recently embarked on road trip together, driving from Prince Edward Island back to Toronto. Better back that up a bit: first David and I both quit our jobs at Joy Bistro, then we took a trip (with my husband Kerry) out to Prince Edward Island where David and I cooked for my sister Sarah’s wedding.

Food sites are hugely popular on the Web. Fueling the growth: social networking tools that let home cooks share recipes, tips, and comments

Joys of Christmas cooking