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Diverse, dry, and delicious, American hard cider is making a comeback. More>>
Pumpkins are generally thought of as a Halloween icon and a staple of the fall season. However, that orange gourd is more than just a jack o' lantern - it's also packed with nutrients that can protect your body against serious health conditions. More>>
At the Summertime Salad Social, Lawrence, Kan., is the potluckiest town in America.
The first time I fell for the market in Cádiz it was because of the annealing sensuality of its produce and the friendship I found there. The second time I discovered an equally intense but more studious passion. More>>
Cooking at home is more cost-effective than ordering in, better for your family’s health, and if you do it right, quicker, too. Check out this list of items you should always have in stock for delicious, kid-friendly 30-minute meals.
There's one thing most Mexicans would agree on: There's no meal without salsa. More>>
There’s nothing like late summer and early fall to capture all the wonderful flavors in nature.
For many varieties, such as the fragrant Concord and sweet Niagara grapes that thrive in the Northeast, late summer and early fall is the perfect time to indulge. More>>
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A true Neapolitan pizza is the sum of its simple but sublime parts: dough, tomato sauce, cheese, and heat. More>>
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With their glossy blue-black color and astringent, yet surprisingly sweet flavor, blackberries are a fleeting pleasure — the last, triumphant burst in summer's riotous parade of fruit.
Think Labor Day weekend is just another excuse for a barbecue? Try celebrating the last days of summer in an all new way. More>>
Despite their diminutive size, capers are flavor powerhouses. More>>
This summer make your own kid snacks rather than purchasing premade snacks. You'll have a better idea of what your kids are eating and you'll probably save money at the grocery store.
Plenty of the foods that are prevalent this time of year tantalize your taste buds, offer important nutrients, and help you shed pounds. More>>
Swiss chard is the Rodney Dangerfield of greens — it don't get no respect. Or at least, not the kind of respect it deserves. More>>
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Bright, floral key lime juice is a perfect foil for the custardy heft of a classic British-style citrus curd. More>>
Basil is the quintessential garden plant -- equally happy to sprawl out over the expanse of a walled-in plot or flourish in a box on the window sill. More>>
There is no feeling quite like eating a ripe tomato, fresh off the vine. Growing tomatoes isn't hard, but there are definitely some tricks to the trade. More>>
Americans are still eating and drinking two or three times the amount of sugar recommended for optimal health.
You don't want to be stuck in a steamy kitchen on a hot summer day. So how can you get dinner on the patio table faster? More>>
From the fresh flavors of California to old-fashioned East Coast burgers, American backyard grilling is our favorite tradition, coast to coast.
Grilling gives corn a nutty taste that makes each ear perfect for flavored compound butters, sauces, and glazes.
The size, weight, shape and color of your cutlery can affect how food tastes, a new study suggests. More>>
Softshell crabs are one of those culinary delights that are virtually impossible to find at any time of year except their designated season. More>>
Colanders - also called strainers - offer especially excellent potential for creative repurposing. More>>
For successful grilling, two techniques are essential -- direct grilling and indirect grilling.
It's summer. A nice cold one would go down awfully well, but where's that bottle opener gotten to? More>>
Native to central Asia, scallions are at once crisp and tender, cooling and hot -- perhaps that's why they travel so seamlessly between salads, soups and main dishes.
"What's for dinner?" is a question as old as time itself – and it's one of the most frustrating. Now, technology has an answer. More>>
In the birthplace of the world's favorite food, the best pizza comes down to the basics. More>>
The tiny seed can be toasted and used whole, tossed into a jar of fermenting pickles, ground into a powder, or crushed and mixed with vinegar to form the familiar condiment that we spread onto sandwiches.
Chef Chris Shepherd gives his take on what to eat, where to go, and what to do in his city, from family-run dim sum and BBQ joints to a pristine local farm. More>>
NASA has awarded a mechanical engineer a grant worth $125,000 to help him create a 3D printer for food. More>>
Asparagus is one of the spring season's most celebrated vegetables. More>>
A dozen things to eat and see in Maui, from globally-influenced dining at Amasia to a hundred-year-old bakery and off-the-tourist-beat ramen. More>>
Instead of looking at the calendar, simply follow your eyes and nose. More>>
The curious soul of San Francisco's steam beer -- brilliantly clear, deep amber in color, and capped by a bone-white head of foam. More>>
There are many kitchen gadgets out there that claim to make your life simpler, but there might already be something in your kitchen that can do the same job. More>>
The best dishes, grandest places, and most colorful culinary history. The heritage of Big Easy dining is alive, well, and thriving. More>>
Perfect for breakfast, lunch, dinner or dessert, the egg is one of nature's perfect foods. More>>
Wish you could enjoy fried food, without feeling guilty? Go ahead! A recent Spanish study found it might not be all that bad for you after all. More>>
A basket full of sugary factory-made treats has become a beloved American tradition. More>>
Where to eat, what to do, and where to stay when visiting Chengdu, China. More>>
From European festival food to blue-collar American breakfast, our nation's favorite sweet has taken on many forms throughout its history. More>>
Virginia is now once again a place that raises many happy oysters. More>>
Although 93 percent of adults agree that a morning meal is an important part of a healthy diet, more than half of us don't practice what we preach. More>>
Many beloved varieties of mushrooms prefer warm and wet weather, making mid-summer and early autumn the best time for picking wild mushrooms. But, for those who cannot wait, there are morels. More>>
There's no better way to enlighten a pan of root vegetables, brighten a simmering pot of lentils, or add a layer of citrusy flavor to roast chicken than with a squeeze of lemon juice or a dusting of finely grated zest. More>>
You might be surprised which chocolate made the best pudding in this test kitchen. More>>
In Victorian-era cookbooks, "invalid cookery" — recipes designed for the ill and unwell — laid a foundation for healing at home. More>>
No matter how many great desserts it has been responsible for, white chocolate still bears a stigma. More>>
Celebrate pepper's full-bodied heat with recipes that put the world's most useful seasoning into the spotlight. More>>
A normally organized refrigerator can quickly become a maze of food items and stuffed shelves. But here's a good incentive to get your fridge under control: Saving money. More>>
During this hunker-down, fatten-up season when our hibernation instincts kick-in, indulging in heavy cream seems almost biologically justified. More>>
The first step to creating a healthier diet is to find out which processed foods are the worst for you. The following are some of the top processed foods to avoid. More>>
For one Madison, Wis., native, a visit home always evokes a sort of a happy anxiety—so much to eat, so little time. More>>
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Whatever varieties you like, and however you prepare them, now is the time to take full advantage of the sweet potato's full range. More>>
Cauliflower is an unassuming powerhouse in the kitchen. More>>
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20 bakeries across the country stand out above the rest as pioneers and role models in the American artisan bread movement. More>>
Beer's many distinct varieties, from hoppy pale ales to caramel-scented ambers and dark, textured stouts, make it a fantastic cooking ingredient More>>
With this slew of delicious, globally-inspired recipes from classic Italian eggplant Parmesan to an Iraqi-Jewish eggplant and cucumber sandwich, now is the time for eggplant. More>>
Apple cider is healthy, refreshing and easy to make at home in an afternoon with basic kitchen tools. More>>
Every year on the cusp of fall, you can find figs hanging like fat jewels from broad-leafed trees. But enjoy them while you can -- fig season is fleeting. More>>
Mole sauce, a specialty in the Mexican city of Puebla, takes several days and a small army to prepare. More>>
Bring this sweet treat to a holiday potluck or party, and just smile enigmatically when the other guests assume you spent hours over the stove. More>>
This sophisticated take on the classic Christmas fruitcake is far from a punchline. Sweet, spiced, and dense, with a bright rum glaze, it's a perfect holiday treat for giving as a gift — or for keeping to yourself. More>>
It may not be traditional, but if you like a crispy, golden-brown exterior and a soft, fluffy interior, this latke is for you.
You need to start this recipe the day before you plan on serving it, but it's well worth the wait. More>>
Thanksgiving is a coming together of one cook's favorite Eastern Shore traditions, and a celebration of the local foods that have fed the people of this peninsula for generations. More>>
This election year, try looking at the first Tuesday in November as what it truly is – the Super Bowl of politics! More>>
We've heard it before -- fatty foods are bad; they'll make a person fat and cause heart disease. But research is finding that this is not entirely true. More>>
Bright and crunchy or smooth-roasted and mellow, bell peppers brighten up nearly any dish with their sweetness More>>
Coming up with healthy lunch box ideas your kids will actually enjoy is not always easy. Here are some suggestions. More>>
Summer's best berry was born not so many years ago in New Jersey. More>>
It's salad season! With locally grown veggies, fresh herbs, and grilled fish or meat, summer salads are scrumptious. More>>
Before you grab that midnight snack, think twice -- certain foods can wreak havoc on your body and your sleep cycle if eaten at night. More>>
With autumn just around the corner, there is no excuse for waiting to get your peach fix. More>>
Oreo's new Twists graphics are part of the 100th anniversary celebration of the little cookie that could, but will they be remembered like some other food marketing ideas of the past? More>>
Like a Christmas ham, we kept slicing away at it day after day, and yet of this wonderful watermelon — just sweet enough, just crisp enough, but hardly filling at all — we never grew tired. More>>
Getting a quick fix when you need energy is not necessarily a bad thing -- if you choose wisely. More>>
One of the biggest challenges when you are trying to diet is to avoid feeling hungry. When that happens, consider some of these following items that can leave you feeling full. More>>
When summer produce season enters its high point, it is the perfect time to enjoy cucumbers in as many was as possible. More>>
Delicious baked into pies, crumbles, and cakes, or providing a splash of sweet-tart flavor to meat and rice dishes, cherries are a treat perfect for any summer day. More>>
Nearly all of the country's pea crop ends up frozen or in cans, so there is something particularly special about stumbling across the short-seasoned fresh variety in midsummer. More>>
McDonald's Canada tackles another consumer question by turning an ingredient-related query into a cooking tutorial. More>>
The practice of garnishing food with parsley dates back to ancient Rome, but it's time for this leafy herb to move from the edges of the plate to the center. More>>
Forget the fad diets and diet pills, which can be harmful anyway, and try eating a diet filled with appetite-suppressing foods, like the following 10. More>>
A homemade ice cream cookie sandwich is the perfect, well-portioned summer treat. More>>
McDonald's Director of Marketing tackles a popular fan question by taking you behind the scenes of an advertisement photoshoot. More>>
If gluten-free basically means wheat-free, then what's so green about that? To find the answer, Scott Meeks headed to The Happy Tart, a gluten-free bakery. More>>
Experts recommend these books to assist in all of your bread-baking needs. More>>
NYC may be banning large sugary drinks. How will you deal if your town is next? More>>
Try them grated and tossed into a cabbage and radish slaw, added to potato salad for extra crunch, fermented into a spicy pickle, or roasted in the oven. More>>
Beurre manié is one of the best ways to thicken a sauce or a soup, period. More>>
Hosting a backyard BBQ for Memorial Day is a great way to enjoy the warming weather, celebrate a time-honored tradition with friends and family, and try your hand at working that new grill. More>>
Rhubarb's vibrant red-green stalks can typically be found in the markets from early spring through mid-summer. More>>
It's the little things that warm a space most, not the appliances or the layout or the material of the countertops. More>>
When it comes to the pure joy of crunch and refreshment, a whole head of lettuce is worth those extra five minutes with the salad spinner. More>>
In Rochester, N.Y., garbage is considered a delicacy. More>>
Wake up on the right side of the Force with a Star Wars-themed breakfast courtesy of a few inexpensive kitchen gadgets. More>>
While undeniably sweet, cane syrup has a toasty, slightly bitter twang, and its buttery flavor is complex without being overpowering. More>>
The following four foods are perfect for preparing your body to transition into spring and keeping seasonal colds at bay. More>>
With other fiery condiments like wasabi increasingly gaining favor in American kitchens, now seems like a perfect time for a horseradish renaissance. More>>
The spicy, curry-flavored meat pie, a staple of Lagosian food culture, came about when a traditional Cornish pasty met the Nigerian spice palate. More>>
Your Easter dinner will be a triumph with easy, traditional recipes that are guaranteed crowd pleasers. More>>
Poppy seeds lend a rich, mysterious flavor to sweet and savory foods. More>>
Karen Cicero asked two staff members at the Environmental Working Group what her organic must-buys should be -- and where she can save some money. More>>
In the early spring when artichokes are at their peak, you can braise artichokes and toss them with pasta, or slice them into salads. More>>
No instant grits here! These stone-ground grits are the genuine article. More>>
Tangy and nuanced with a hint of sweetness, soft, spreadable goat cheese has gone from relative unknown to everyday staple. More>>
Because fast food is so convenient and cheap, it's hard to resist at times. Unfortunately, fast food can be one of the unhealthiest options out there when it comes to your diet. More>>
Enjoy this hearty meal any day of the year, but especially on St. Patrick's Day, when everyone gets to be Irish for 24 hours. More>>