Homemade bread has a way of slowing things down in a good way. It doesn’t have to be complicated or time-consuming to feel ...

Sonia Chopra is the interim executive director of editorial operations at Eater. Roasted yams and chickpeas with yogurt: I make this easy-ass yam recipe once a week for lunch. It’s quick and simple, ...

As our “Eating to 100 TODAY” series continues, special anchor Maria Shriver reports on “The Blue Zones Kitchen,” in which author Dan Buettner shares recipes from places where people live longer and ...

Whoever would have expected mass feeding kitchens in disaster and war zones to serve up thoughtful, tasty, culturally appropriate meals to evacuees and refugees — with emphasis on the “tasty”? Perhaps ...

Step inside this Arizona Italian kitchen where the red sauce has stayed true for decades, earning the loyalty of locals.

Not too long ago, a friend served Million Dollar Spaghetti. It was not quite a casserole and not quite a pasta dish. Seasoned ground beef neatly topped a pile of cooked, regular-sized spaghetti in a 9 ...

Discover the staggering amount America's Test Kitchen spends behind the scenes to develop each of its meticulously tested ...