Dining out internationally is a very different experience than in the United States. In Italy, there's an common fee that may surprise unprepared diners.

What makes a better cup of java: the classic drip coffee maker or a Keurig?

Does an apple a day keep the lattes away?

Peter Arnell's Pepsi logo was more than just a graphic design -- and his bizarre proposal explains it all. Get into his mind as Pepsi changes his creation.

You might think that if you oversalt a dish, your only option is to throw it out, but Gordon Ramsay says to add these 2 ingredients to save a Bolognese.

Let's remove the mystique so you can purchase and use this prestigious pan well-used in restaurant kitchens with expertise and personal panache.

Although convenient, the garbage disposal shouldn't be your first stop for getting rid of your potato peels. Here's why this mistake isn't worth it.

Pork and apples are a match made in heaven - get the best of both worlds with this apple chutney-stuffed pork chops recipe.

Until recently, biquinhos in the U.S. were most often found in ornamental gardens and prized for the bright pop of color they bring to landscapes.

It can be somewhat tricky to select the right avocado at the grocery store, but here's a tip: only grab avocadoes with a brown stem intact.

Although labeled similarly, Worcestershire sauce in the U.S. is quite different from other versions. Here's what sets the recipe and bottling apart.

Supreme is one of the most iconic brands out there, and it's no stranger in the kitchen, offering interesting collaborations to make cooking that much cooler.

Nestled beneath the sand on the beaches of the Pacific Northwest, a mollusk called a geoduck makes its home. Here's what it is and how it should be eaten.

Incorporate it into your blended drink and its sweet, airy, and creamy taste will add a decadent element that might make it feel like a very grown-up dessert.

Seltzer water is the secret weapon to get light, fluffy baked goods, but to unlock the full potential of sparkling water, keep these pointers in mind.

If you ever get your hands on Conciato Romano, you're in for quite the adventure with its vinegary twist. Here's what to expect from this ancient Roman cheese.

One element of burger-making that most may not think about is the burger to bun ratio. After all, don't you just need to fit the patty on the bun?

One of the best things about key lime pie, and its cousin the key lime bar, is that they are relatively easy to make. But simple doesn't have to mean basic.

These zucchini lasagna roll-ups provide a cheesy take on the popular "zoodles" trend.

Does your homemade bread fall flat? Diastatic malt powder could be the secret ingredient you need.

Baking cookies can be a time-consuming and labor-intensive task, but the drop cookie technique is a simpler method that will help you whip up delightful treats.

There's no denying that kimchi has a distinctive taste, but that sour and spicy taste only increases as it ages, which may be off-putting to some.

Once you've opened a tube of tomato paste, how do you keep lasting longer? Rachael Ray has a super simple tip you may be using for a completely different item.

This chicken and vegetable-packed soup is just the comfort food you need. And with a few simple ingredients, you don't have to travel to Bogotá to enjoy it.

Who doesn't want to save money on groceries, right? Rain checks, or promised discounts on out-of-stock items, can be one great way to do it.

How can you distinguish lactate on the surface versus mold? After all, you definitely don't want to be eating mold for both health and flavor reasons.

Although its roots are in Nebraska, the Cheese Frenchee is a staple that can be easily made in your own home. Here's the interesting backstory behind it.