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.
Discover fun Halloween projects using dry ice from Food Network Magazine.
Spicy, zesty, smoky, sweet — you name the flavor and there’s a dry rub that will suit your tastes and that will have your guests oohing and aahing after every bite.
It's a season of celebration, and posh picnics are the latest outdoor party trend. We've got the expert intel for DIYing a perfect meal at the park or beach.
Extra virgin olive oil, affectionately known as EVOO, is a pantry staple. Why does it come in smaller bottles and cost more than regular olive oil? It all has to do with how the olives are pressed to extract the oil that goes into the bottles.
Find out the best gift to send friends from Missouri, then check out Food Network Magazine's 50 States, 50 Food Gifts.
Don't just rinse your salad greens under the faucet. You might still miss hidden dirt, and even bugs (yuck!). Instead, wash and dry your greens thoroughly for a clean, healthy dish.
Sorry, pesto, unused herbs have a new destiny.
Be sure to keep this in mind before transporting it in your car.