From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
A Texas reader's twist on chips and dip came out on top in our pickle-themed contest.
Most fruit preserves and pickles are sufficiently high in acid to be canned via a method called water bath canning, where jars are submerged in boiling water for a prescribed amount of time. This destroys any pathogens in the food, and creates a seal, thereby rendering the jars shelf-stable.
Make a sandwich from Food Network Magazine for any meal of the day—even dessert!
With hundreds of cheeses now available at the grocery store and in cheese shops, buying cheese can be downright intimidating. But rather than approaching the cheese counter with dread, think of buying cheese as a fun adventure.
Putting cheese and wine together successfully is a little more challenging than it might seem, although these simple tips will help ensure enjoyable pairings.
Who says cheese balls have to be round? For your next party, try one of these holiday-themed shapes—complete with decorations—to give your cheese ball a festive look.
Get to know this Season 2 food-truck team from Boston.
The Southern spread is hitting it big. Whip up a batch!
Bobby Flay, the King of Burgers, explains his secret to perfectly melted cheese, every time.
Find dozens of new ways to make a weeknight favorite from Food Network Magazine.