Spoiler alert: the bright orange hue of cheese we know and love isn't natural. Discover what gives it that bright color and ...

Think beyond miso soup. Whether you make your own or use dashi stock powder, this Japanese staple — made with dried kelp and ...

If you're out of turmeric while cooking and in need of replacement, here are the 10 best substitutions to replicate the spice's flavor and color.

Bon Appétit joins Chef Chintan Kiran Pandya of Adda NYC and Unapologetic Foods to show how to make authentic butter chicken ...

This recipe for Steamed Rice is one of our daily staples, providing a simple yet essential base for many meals. Its fluffy ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

Make a richly layered cassoulet in just one day with this smart, efficient method that preserves classic French flavor while ...

David lives in Brooklyn where he's spent more than a decade covering all things edible, including meal kit services, food subscriptions, kitchen tools and cooking tips. David earned his BA from ...

A wok is a common sidekick to many Asian meals. It's the go-to weapon of choice for flavorful stir-fried plates, and you can even use a wok to impart a smoky essence into dishes. But to fully maximize ...

Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise ...

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Courtney Cook Bales is certainly not the first person to eat a baked sweet potato whole — nor even to stuff hunks of cheese into a baked sweet potato then eat it whole — but she sure makes you want to ...