Joy of Cooking, first self-published in 1931 by Irma Rombauer, became an American classic and perennial best-seller, beloved by generations of cooks for its reliability and wealth of basic information. The recently published sixth revision—the first in 22 years— continues the tradition, but with improved organization, revisions that reflect changes in eating habits since the mid-'70s, and decidedly more flair. Maria Guarnaschelli, vice president and senior editor at Scribner, talks about what's new and what remained the same in the 1997 edition. Try the three versions of tuna noodle casserole and see which you like best. Jane and Michael Stern have been to Texas where they sampled a hefty burger and are back to tell us about it. Stumpmaster and grocery guru Al Sicherman, discusses tamarind—an ingredient showing up in a surprising number of refrigerators these days—and Lynne takes your calls.