This protein-rich udon meal was invented one day when all I had in the fridge was half a bunch of celery, a bag of frozen ...

This is how you eat shrimp my friends! Fried, steamed, poached, marinated, buttered, blackened, coconut, and everything in ...

Latest cookbook from Yotam Ottolenghi features dishes that nurture and offer convenience, nostalgia and indulgence ...

It might sound unorthodox at first, but there's a compelling reason why you should consider keeping a bottle of soy sauce ...

Stir together tomatoes, vinegar, ketchup, molasses, butter, Worcestershire, brown sugar, mustard, hot sauce, salt, and pepper in a medium saucepan. Bring to a boil over high; reduce heat to medium-low ...

To add sweetness to a dish, use sugar in various forms and size crystals, maple syrup, honey, fresh and dried fruits, jam, ...

Turn the beloved cocktail into a two-bite party appetizer with twice-baked baby Yukon Gold potatoes — after they're roasted ...

A tablecloth stain drives Chris De Vinck to reflect on other stains, like the stains of history, our original sin and how history teaches us how to rise ...

In addition to selling rice in bulk, Hometown offers an unbeatable selection, which includes my go-to short-grain white rice ...

The latest issue of Food & Wine is jam-packed with recipes like a springtime vegetable stew, buttered noodles with Parmesan, ...

Sesame is used three different ways — as oil, tahini and toasted seeds — in this dish full of crunch and umami ...

New tariffs are putting pressure on imported staples like soy sauce and squid, with some already vanishing from shelves.