When the Barefoot Contessa visits Paris, her favorite city, she opts for this simple but elegant classic French dessert, which is shockingly easy to make.
According to the CDC, at least 28 people have become ill as a result of exposure to Listeria monocytogenes since late May after reportedly eating deli meats.
Both soy sauce and mirin are made using traditional fermentation practices, but they use different ingredients and produce different textures and flavors.
The flavor of the sweetened ricotta filling can make or break a cannoli, so it's important that you nail it to execute this classic Italian dessert properly.
S'mores and camping, s'mores and any open fire really, go hand in hand. As far as the first official recipe, that was actually published by the Girl Scouts.
If you love blueberries you should know about the mistakes people make when buying them. Here, a couple experts shine a light on buying blueberries smartly.
Though the levels vary depending on the type, most fish and shellfish contain at least a trace of mercury - but one fish from the Gulf of Mexico has the most.
To make creamy, dreamy hollandaise sauce with minimal risk of breaking, Mary Berry uses one specific tool to do the heavy lifting when creating the sauce.
If you want to prevent a leaky ice cream cone on a hot day, there's a genius hack that only requires the addition of marshmallows. It's a tasty tip too.
If you've ever opened a can of chicken, you may have noticed that the meat was initially pink -- but why is that the case? Turns out, it's totally normal.
There's a reason why potato wedges taste better in a restaurant. While not impossible to duplicate your favorite wedges, here are some things to consider.
Limoncello is the southern-Italian sweet, lemony liqueur that tastes perfect in the sunshine. But what are the non-negotiable rules about how to drink it?
Egg salad may be a classic American recipe, but international variations on the dish will put your tastebuds into overdrive. Here are 11 versions you must try.
Bobby Flay may be known for his elaborate grilling skills, but his favorite late-night dish is as simple staple of New York City's bodegas and street carts.
Sometimes you get back from the store only to find that your deli meat looks almost iridescent. Why does this happen, and what do those rainbow spots mean?
Anthony Bourdain was known for eating adventurously and with an open mind, but the celebrated chef made a point of avoiding eating brunch at restaurants.