Bee Wilson is the author of books about food, approaching the subject from a number of different angles.

As well as a cookbook (The Secret of Cooking), she has written books on food and history (Consider the Fork), food and psychology (First Bite), and the emotional life of kitchen objects (The Heart-Shaped Tin: Love, Loss and Kitchen Objects).


Wilson's book The Way We Eat Now was awarded the Fortnum & Mason Food Book of the year in 2020.

Wilson's cookbook The Secret of Cooking was listed as one of The New Yorker's Fifteen Essential Cookbooks as well as a New York Times, WBUR Here & Now, and National Post Best Cookbook of 2023 and one of the Guardian's Five Best Food Books of 2023

In 2025 she was awarded an M.B.E. for services to food writing and food education (the educstion part was for her work in co-founding and creating TastEd, a charity in the U.K. aimed at introducing children to the joys of vegetables and fruits using their senses.