The European Region That's Perfected Canned Seafood
A can of tuna isn't always a can of tuna. In some regions of the world, canned fish is a fresh and sometimes spicy addition to home recipes.
Read MoreA can of tuna isn't always a can of tuna. In some regions of the world, canned fish is a fresh and sometimes spicy addition to home recipes.
Read MoreIf you think the specialty beans at your local store are pricey, wait until you learn about the coffee that goes through a very unique process.
Read MoreLime and mint: What a concept! Learn how to make one of the most refreshing cocktails out there, perfect for hot summer nights and days by the pool.
Read MoreThere are three types of U.K. breakfast teas. All are made with blends of black tea, but each has subtle differences in taste and strength.
Read MoreEven the most experienced canning connoisseurs might be surprised to learn that canning meatloaf has been a standard process for over a century.
Read MoreIf you make pesto and have a bunch left over, you can pop the rest in the freezer for convenient use using one common kitchen tool.
Read MoreWild rice belongs to a separate, but related species called Zizania, so while true rice and wild rice are not directly related, you can view them as cousins.
Read MoreBaking, to any degree, involves precision, and anything from using the wrong baking pan to over-mixing the batter can cause your pound cake to turn out wrong.
Read MoreMost of the fruit purchased in the US is produced in California, and the state has seen a rise in fruit sales over the last couple of years.
Read MoreAccording to baking expert and cookbook author Alice Medrich, there is indeed the perfect percentage if you're baking with chocolate.
Read MoreIncreased food costs have put a strain on many households. A new survey from General Mills shows that parents are worried about their children's nutrition.
Read MoreA sorely underrated potato dish has to be the twice-baked potato, and the secret ingredient that can take it to the next level.
Read MoreThere's no state that gets as excited about chips and salsa as Texas does. Here's why.
Read MorePigs aren't exactly the easiest farm animals to milk, hence the lack of availabilty for pigs milks to drink.
Read MoreThe names yam and sweet potato have been used interchangeably for decades, but are they actually the same thing?
Read MoreIf you're a fan of this style of white beans, then you'll probably be pleased to hear that it's pretty darn delicious when you add some canned tuna to it.
Read MoreAlthough you may think you'll always know what's inside the jar by looking at it, you may not remember the date you canned the items.
Read MoreSure, the stuff you get from the jar can be boring, but homemade applesauce is easy to make and you can easily customize your recipe to suit your preferences.
Read MorePaper plates have many advantages from feeding large crowds to being disposable. But is it safe to heat something up in the oven on them? Here's the answer.
Read MoreIf you've continuously had a problem with the filling of your casserole turning out either mushy or undercooked, then try this method beforehand.
Read MoreDo you fancy a pint of ale at the pub? If so, you might have trouble even finding a local watering hole in the U.K. by next spring.
Read MoreEver since a Starbucks in New York approved the first employee union in the United States last December, the push for unionization has been met with contention.
Read MoreWhether baked into flatbreads or folded into curries, pumpkins are used in holiday dishes and served on special occasions in Indian cuisine.
Read MoreAvocado is sneaking into all kinds of recipes, including cocktails. This creamy margarita blend is a frozen treat that shouldn't be skipped.
Read MoreIf your diet has you searching for suitable flour alternatives for baking, this ingredient may make your cookie recipes even more delicious.
Read MoreIf you want to peel a peach like a pro, here's a hack that can help you.
Read MoreThe college with the best campus food is no stranger to the list, making the top of The Princeton Review for the sixth consecutive year.
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