Using refined vegetable oils for cooking can fuel inflammation and metabolic disorders. Dr Sharma shares 5 benefits of using avocado oil instead. What we eat today shapes our metabolic health for ...

“I want it to be things that I actually cook, and I want it to be things that everybody else can cook,” Julie said of her vision for her new show Kimberlee Speakman is a digital writer at PEOPLE. She ...

Zaynab Issa’s smashed beef kebab with cucumber yogurt is, naturally, a smash with our readers: “Looking for an excuse to make this again A.S.A.P.” By Mia Leimkuhler Good morning! Today we have for you ...

Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her ...

Enjoy a feast for the soul in a culinary journey through the diaspora in homes across America. Enjoy a feast for the soul in a culinary journey through the diaspora in homes across America. More than ...

An inside look at how Super Size Guys recreated a giant Crunchie bar, complete with a golden honeycomb center coated in rich milk chocolate. The project highlights the craftsmanship, precision, and ...

Chef and author Molly Yeh joins TODAY to share two recipes: peanut blossom cookies and choose-your-own adventure granola bars, both from her new cookbook “Rebel Girls Make Dessert: Kid-Tested Recipes ...

This recipe and introduction are excerpted from “To Die For: A Cookbook of Gravestone Recipes” by archivist and author Rosie Grant. The cookbook studies and spotlights gravestones with recipes from ...

Barry and Jimmy take on the challenge of creating a giant Crunchie bar—a massive slab of golden honeycomb coated in rich chocolate. From dangerous molten sugar to a bathtub ice bath, the process is ...

They say variety is the spice of life, so why settle for having just one dessert on hand to satisfy your sweet tooth? Costco‘s bakery just rolled out a new dessert sampler that lets you try out a few ...

New York restaurant groups are opening DC places in droves. Spinoffs and sequels of local hits are outpacing the indies. We’ve lost count of the Tattes. And, oh, another bistro? These days, many of ...