I chatted with Benny Blanco to get a deeper dive into his preferences in the L.A. food scene. From burgers to sushi, these are Blanco's L.A. food essentials.
With my experience as a seasoned whisky lover, here's an honest and fair assessment of just how good Yamazaki 12 is and whether it's worth the price tag.
Avocados are delicious, but they often turn brown and unappetizing in storage. Luckily, a restaurant chef has some advice on how to keep them fresh and green.
While the genesis of the Scorpion is subject to debate, cocktail historians tend to agree it's loosely based on a drink Honolulu's original beach boys.
There's one essential tip you should always follow when you put pork chops in the air fryer, and it has something to do with how many chops go into the tray.
Caramelized chicken may seem like a fancy dish best prepared at restaurants, but you already have the one main condiment at home you need to make the glaze.
Rocco DiSpirito turns cooking at home into an entertaining task. We spoke with DiSpirito about his new cookbook and the ingredients he can't live without.
At long last, popular brand Velveeta is releasing ready-to-eat jars of queso in three flavors. These and other cheesy offerings will hit shelves in May 2024.
If you're used to canned chicken being white, it can be alarming to find that poultry tinted pink when opening a new can, but what does that color really mean?
Heaven Hill Distillery created Larceny bourbon after John E. Fitzgerald and his sneaky ways with bourbon. Take a look at the murky history of this drink.
If you've made breakfast tacos in the past, chances are that you included eggs inside the shell. Think outside the box and turn an egg into the shell itself.
Many of us are hesitant to buy cast iron cookware because we think it's going to be a challenge to clean -- but that couldn't be further from the truth.
Erewhon is no stranger to ridiculously expensive products that don't justify the sky-high price tags. In fact, it's basically what the brand is known for.
The Grand Manhattan offers a richer and more complex drinking experience by introducing an additional sweeter element to the classic cocktail via liqueur.
This carrot cake recipe delivers plant-based alternatives to baking mainstays (cashew frosting, flaxseed eggs, and more) for a delicious and moist dessert.
Given the cow's sacred status in India, you won't find much beef served up in Indian restaurants, but that doesn't mean the spices aren't perfect for steak.
Fruit wine fans looking for that classic red grape taste, look no further than elderberry wine. The sturdy black berry has been making great wine for centuries.
A pantry staple that can enhance many dishes with its creamy texture and savory flavor, here are some creative ways to use canned cream of mushroom soup.
Cake can be time-consuming to make and is often too sweet for daily enjoyment. This easy, two-ingredient, no-bake strawberry cloud cake solves those problems.
Taco seasoning is a convenient commodity that can transform bland store-bought refried beans into a restaurant-worthy side dish for your next Mexican food meal.