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Two new books focus on the culinary lives of these two artists. Turns out, their approaches to food provide a new way of thinking about their two very different approaches to art.

Post-elections, Molly Antopol and Jason Sheehan reflect on the results by turning to their favorite political books, Elect Mr. Robinson for a Better World and Fear and Loathing on the Campaign Trail.

Across the globe, the culinary culture of yogurt is ancient, thriving and incredibly diverse. From camel's milk yogurt to yogurt vodka, fish marinades to baked goods, yogurt is a versatile superstar.

New York pastry chef Brooks Headley calls his cookbook Fancy Desserts. But his Italian grandmother is his real inspiration, he says, and she was all about homestyle: simple and fresh.

From a scapegoat for the "sapping" of the "white race," to a symbol of modern engineering, to a target of the counterculture movement: White bread's been a social lightning rod time and again.

Yotam Ottolenghi and his head chef Ramael Scully discuss NOPI, their latest cookbook. It's named for the popular London restaurant that Ottolenghi owns and where Scully is head chef.

Set in 1960s New Orleans, A Confederacy of Dunces centers around Ignatius J. Reilly, a glutton in a city known for its cuisine. A new cookbook looks at the food central to the heralded comedic novel.

From the waste-not ethos behind Angel Food Cake, to the science fads that sparked chocolate cake, American Cake tells a story of immigration and ingenuity.

Erik Vance didn't see a doctor until he was 18 years old; he grew up in a Christian Science family. As a science journalist, he explores how the mind affects the body's response to pain and disease.

The ice hockey legend marks the 99th anniversary of the NHL with his new book 99: Stories of the Game. Never mind the sport's tough guy reputation; "the game of hockey is an art," Gretzky says.