The Barefoot Contessa is no stranger to hard work, as evidenced in details that arose in her new book.

If will only take a jiffy to elevate your next grilled cheese sandwich thanks to this simple addition to your cooking pan.

Take your meatloaf from bland to flavorful with this one addition that is sure to make your dish a family favorite.

It's arguable, though, that in Wendy's pursuit of market dominance, it has missed some of the finer details along the way, and it boasts some serious mistakes.

You may be tempted to dice up all the ingredients for a quiche and whisk it into the egg mixture, but when it comes to meat, you need to do this first.

Sure, eating a slice of cold pizza out of the fridge the next day or popping it inside the oven to reheat is good, but it can be better. More creative.

If you've got some Hammond's goodies in your pantry at home, here are the things to look for to see if they've been affected by the recall.

Stir-fry is a simple and satisfying meal you can whip up on a weeknight, but don't skip this last important step for a restaurant-worthy dish.

Giving the restaurant a heads up on certain details can make the experience more enjoyable for everyone. We asked experts which questions are most important.

Making a tasty quiche can take a bit of guesswork -- you stir in a whole bunch of delicious ingredients and hope for the best. Here's how to actually test it.

A spicy, new protein is now on the menu at Moe's, but is it any good? We tried it plain, as well as in a taco and burrito to find out. Here's the full scoop.

Crafting pesto from scratch isn't too hard, and it turns out there's a whole range of nuts you can use aside from pine nuts. We asked an expert what they use.

No jarred sauce? No problem. You need no more than a handful of ingredients to throw together a pasta sauce with minimal effort, according to this expert.

This ingredient is the perfect choice to give a juicy, sweet tang to your grilled cheese sandwich and make those "Ratatouille" fireworks go off in your head.

From getting your dough wrong to misjudging your filling to overcooking the pasta, it's a minefield out here. That's why you need the pros to step in and help.

No one likes to put in tons of hard work just to end up with a soggy quiche. Here's how to avoid a soggy crust and turn out crispy edges every time.

Whether you're looking to elongate the life of your cut beets by a week or a year, there are ways to preserve that freshness.

This store-bought brand is pretty popular and tasty, but one of their variations is a little deceiving. Discover one of the unhealthiest peanut butters.

It's the unexpected textural twist you never knew you needed. Not just any egg, a poached egg on a salad adds a rich depth that makes it much more outstanding.

Are you ever curious how your favorite chefs got into the food world? There's one simple food that helped Ina Garten fall in love with French cuisine.

As a former cafe-bakery employee, I'm here to explain the practices that professional bakers use to ensure that their muffins are excellent quality.

The impacts of the International Longshoremens' Association strike is already being felt, but this recent wave of hoarding isn't necessary.

Most baking recipes suggest preheating the oven ready while you assemble the recipe. But, for fruit pies, could a cold start make for a better bake?

While it's a wonderful beverage to enjoy as the leaves change colors and there's a chill in the air, you should be mindful when buying apple cider this fall.

What's better than combining two French cuisines to create un plat incroyable? Next time, change up your bread for an even more flavorful Monte Cristo.

Peru's national dish is made with little more than raw fish and citrus, so it's unsurprising to learn the origins of ceviche may date back 3,000 years.

For the best homemade bread, there's more to combining flour, yeast, salt, and water. It's in the bake, and for that you'll need to put a towel in your oven.