One bright spot is emerging from self-quarantine and mandatory working from home: In this nation that so often dines out or gobbles processed food on the run, Americans are suddenly cooking a whole lot more.
Nutritionists have long touted the health benefits of whole grains. Especially today, when many people are cutting back on meat, whole grains can provide texture, flavor and often protein.
A warm winter means that, for apparently the first time in the history of German winemaking, the country’s fabled vineyards will produce no ice wine — a pricey, golden nectar made from grapes that have been left to freeze on the vine.
This time of year, boneless, skinless chicken breasts are my go-to protein. Poach your boneless, skinless chicken breasts and they will be juicy, flavorful, plump and tender. If you can boil water, you can poach chicken breasts.
Honey isn’t just honey anymore. At farmers markets, grocery stores and restaurants, there’s a wide assortment of honeys in various colors and tastes, from far-away places and ones next door.
Blue Ridge Community and Technical College’s Culinary Arts program is hopping on cooking trends with the purchase of a new food truck. The truck will be used as a mobile laboratory where students will have line orders and cook for paying customers.
Grilled cheese is the ultimate comfort food, an adult treat that harkens back to childhood. Recently, I have mashed up the best grilled cheese sandwiches of my memory to come up with the ultimate grilled cheese recipe.
Many recipes that call for nuts also call for toasting the nuts because it makes such a difference in the overall flavor of the dish.
If you’ve never heard of jackfruit, keep your eyes open: You’ll start noticing it everywhere. Jackfruit is a very large tropical fruit often used as a meat substitute.
After a big year for its plant-based burger, Impossible Foods has something new on its plate. The California-based company recently unveiled Impossible Pork and Impossible Sausage.
If you’ve ever wondered why food made by your favorite restaurant chef tastes better than the food you make at home, chances are you are missing the crucial “finishing touch.” That’s the final seasoning that chefs sprinkle or drizzle on the food once it is cooked.
Chef Tim Hollingsworth's mother, who sufffers memory loss, sits with him as he cooks her favorite recipes. Being present for the preparation helps bridge the distance that dementia can create.
Ricardo Jean-Baptiste, a native of Haiti, wants to share the flavors of his home country with all of New Orleans. Many Haitian recipes are similar to Creole and Cajun dishes.