A gin martini... with salmon? LA's Bar Moruno is serving up surprisingly delicious fat-washed martinis. Here's why they take weeks to prepare.

Salad doesn't have to be same old same old, thanks to this Lebanese-inspired, herb-filled tabouli recipe.

Serving the perfect bites is vital to any New Year's celebration. If you're hosting, keep the celebration going all night and day with these tips and tricks.

Rhubarb's tangy tartness is iconic, and these tips are worth keeping in mind when picking, cooking, and storing this versatile ingredient.

Lidia Bastianich stopped by "Today" to demonstrate the one-skillet lasagna that is featured in her cookbook 'Lidia's a Pot, a Pan, and a Bowl.'

While restaurants around the country have struggled to hire staff, DAYTRIP received more applications than they could handle -- and it's no secret as to why.

You will never want to buy cocktail sauce from the grocery store again, thanks to this homemade shrimp cocktail recipe.

Calling upon all cereal lovers! Kellogg's, the food giant known for its impressive line of breakfast cereals, is launching a new Krave filled with chocolate.

Ornamental kale is pretty, but is it edible? That's a good question. And the answer is complicated, especially in some parts of the United States.

Solvang, California is a quaint town with plenty of wine to enjoy, so we've compiled a list of the best tasting rooms where you can do exactly that.

If you wish you could easily peel apart cabbage leaves without heat, consider your wish granted. Rather than boil the vegetable, do the exact opposite.

As it turns out, if you want to replicate restaurant-quality pancakes that satisfy your cravings, you are going to want to adjust your batter pouring method.

Thai-cooking expert Jet Tila knows Thai food isn't just for the summer months. Here's how he puts a seasonal spin on his favorite dishes in fall and winter.

There are few international foods that have taken root in multiple cultural cuisines quite like the humble Russian potato salad. Here is the story of it.

You might be most familiar with white butcher paper, but gardenia butcher paper is more highly regarded by butchers and fishmongers as a premium offering.

There's an initial ew factor to this Hellman's Mayonnaise eggnog recipe from Muddling Memories, but apparently the holiday drink is delicious.

There's a lot to be said about food in a can, and perhaps the biggest advantage of canned food is that it keeps for a long time, but what foods do people avoid?

Grits and polenta represent just two regional variations on one of the oldest, most comforting, and most universal food traditions in the world: porridge.

Casamingos is one of the most popular brands on the liquor market, and we've got all you need to know about its Blanco tequila, its signature spirit.

Most Americans know pancetta as an Italian staple. But what about its cousin, guanciale? The two meats look similar, so what's the difference between them?

Today, we're talking about another way to mix up your go-to martini recipe, and it involves a secret ingredient you might not expect: Datu Puti spiced vinegar.

The Hario V60 coffee maker is a pour over device loved by home brewers and baristas alike. For those looking to up their coffee knowledge, here's how it works.

Cabbage rolls have many variations across the globe, but Romania's variety is special because they have made the dish an integral aspect of their culture.

Tamales are a delicious, authentic Mexican dish, and this tamales de rajas recipe will become a favorite for vegetarians and carnivores alike.

Amaro may not be everyone's favorite, but this may be because it wasn't served at the ideal temperature. Find why it should be served as cold as possible.

Sweet, fruity, and bright, Japanese Midori liqueur rose to global fame following its debut at this uber-famous New York City nightclub in 1978.

Brunch expert and social media star Nigel Kabvina's favorite way to make eggs includes plenty of one crucial ingredient.