Brisket has a reputation for being the kind of dinner that takes over your whole day: long marinades, 14-hour smokes, and a ...

While these two condiments have a lot in common, they can't be interchanged. These are the key differences, so you can make ...

The idea of shrimp cocktails selling for less than a dollar these days sounds outlandish. However, a Las Vegas casino once ...

If the weather is a bit too hot to turn on your oven, consider these easy-to-prepare meals that Ina Garten loves to cook when ...

This meaty, filling appetizer, inspired by the classic French-Canadian dish, will be a crowd-pleaser at parties.

1. Grease slow cooker. Place chunks of pork evenly around the bottom. Cover and set to high for 2 to 2 ½ hours or low for 3 ½ to 4 hours. 2. At the end of this first cooking time, remove excess water ...

As per chef Sanjeev, if you ever fall short of baking powder and still want a beautiful cake or cookie, mix 1/2 a spoon of ...

America's First Chocolate Company Since 1764 In 1765, John Hannon and physician Dr. James Baker started importing cocoa beans ...

The flavor and texture of oysters can be influenced by water salinity and temperature, plus the algae and phytoplankton they ...

Here are some things Tom Parker Bowles – food critic, author, television presenter and, yes, Queen Camilla’s son – loathes: ...

Being the chap I was, collard greens’ smell and similarity to the stringy dark-green algae in fishponds repulsed me. Mom would cook up a mess and sit it before me.

Though smelling salts irritate and inflame the nose by design, frequent use “doesn’t seem to be causing that much long-term ...