In our day-to-day eating habits, we typically like to be as healthy as possible — You know, with the exception of the occasional cupcake (or three). But when the state fair rolls into town, all that goes
Follow Alice's 10-step guide and your cake will turn out better than you ever expected. Whether you're making a towering skyscraper of buttercream or a one-bowl wonder, baking a cake is an investment—in
Quick! You've just woken up. You regret having a salad for dinner. Maybe you're a little hungover. You're hungry. So what are you craving? If you're like us, it's probably a breakfast sandwich of some
It’s got laid-back, destination-worthy restaurants, a vibrant ethnic food scene (Burmese!), and a homegrown booze movement. All with fewer tourists and tech moguls than that city across the bay. Welcome
Associate web editor Rochelle Bilow really loves breakfast. Sure, she’s a morning person by nature, but what she really digs about breakfast is that it’s an opportunity to start the day on the right foot.
Cook Smarter Zucchini is as versatile as it is popular. Enjoy it raw in salads, sautéed, grilled, baked or fried. Zucchini can even be shredded and used to make muffins, cakes or breads. Read on for advice
Recipes May 1, 2015, 6:27 PM GMT / Updated May 1, 2015, 6:15 PM GMT / Source: TODAY There are some classic, Cuban dishes whose fame transcends culture and geography, meaning you’ve likely heard of them
"In his world, the most interesting thing you could do with meat was to treat it with honesty and respect." Josh Ozersky was a meat man. He knew meat, revered it, studied it, sang it, evangelized it, about
The most important whisky jargon, from cooperage to small-batch, defined. 1. BEER Whiskey is made from beer. Boring, sometimes weird beer, but beer nonetheless. 2. CASK STRENGTH Whiskey bottled at the
Heads up to anyone who has attended the Kentucky Derby in the last 18 years. Guess what? That Mint Julep you've likely guzzled, it wasn't a real Mint Julep. Tomorrow marks an important break from tradition
Spring asparagus recipes to know and love Tender, grassy, and sweet, asparagus is a true marker of the triumphant arrival of spring. The stalks are at their best when freshly picked, in-season, and as
Bourbon is a distinctively American spirit—and nearly as old as the spirit of America itself. Woodford Reserve, which began as a father-son operation in the 1780s, deep in the heart of Kentucky, is recognized
Chef Alex Bois is churning out some of the country's best bread and bagels. We get a look inside his process Welcome to Out of the Kitchen*, our ongoing exploration of America’s coolest food artisans.