If you're hosting a Super Bowl extravaganza, impress your guests with a stunning charcuterie board featuring salami ribbons in the shape of a football.
Maybe you've seen it on the shelves of the store, or perhaps you just saw it trending online, but bronze-cut pasta is, quite literally, a cut above the rest.
Uncover the dark side of imported shrimp - linked to environmental harm, human rights abuses, and health risks. Choose domestic options for a safer alternative.
For those of us just starting our sourdough journeys, we may accidentally be killing off our starter by overlooking this important aspect of fermenting.
For more than a decade, chef Gordon Ramsay has remained a loyal fan of the chain In-N-Out; in particular, he loves its Double-Double burger, animal style.
Do you want your baked potato to have crunchy skin that's perfectly salty all over? Of course you do. You need to brine your tots before they go in the oven.
When you hear mustard, you likely think of hotdogs, giant pretzels, or maybe even a honey-mustard dressing, but the origins of your sauce might surprise you.
Do your cakes often get stuck in your bundt pan? It's a common problem, but one that has a shockingly simple solution. Just soak the pan in some hot water.
California-style pizza is known for its smaller pie size and unconventional mix of toppings, which pay homage to the state's impressive cultural diversity.
Leaving your chicken out in the open for less than 15 minutes after taking it out of the fridge will result in a dish that's evenly cooked all the way through.
The degree of marbling in A5 Wagyu steak is extremely rare, and it's a big part of the reason these cuts often command prices upwards of $100 per pound.
You may think you've had every type of nacho, but until you've sampled Bobby Flay's Super Bowl Sunday nachos, you'd be mistaken. They're worth the effort!
California, Colorado, and New York have all weighed in on one of the food world's most polarizing debates, legally declaring the hot dog to be a sandwich.
You've likely encountered them all at some point, and gosh do they seem similar, but grints, cornmeal, and polenta are each unique with varying flavor profiles.
Andrew Zimmern's favorite sandwich bread is the Vietnamese baguette, which boasts a soft and stretchy inner texture, and a gorgeous, crispy outer crunch.