Go-Tan sriracha is a mild red chili sauce. Though not deemed too strong, a teaspoon can be added to any dish you want to add a spicy kick to.
One of the most popular Swiss cheeses, Emmental deserves a permanent place in your fridge, and on your cutting board.
These alliums pack a fragrant and flavorful punch that can take the taste of your dishes to the next level. Here’s how to buy, store, and cook them.
Don’t let eggs, cooked or uncooked, sit out for longer than a couple of hours. In this week’s food storage post, we explain why.
Crab, lobster, and shrimp all come from the sea, that’s for sure. But they’re bought, cooked, and eaten differently.
Sun-dried tomatoes are a treat, that’s for sure. But should you really be eating them? We asked a doctor for his take.
Everything you need to know about buying, storing, and using up garlic in your home cooking.
They conduct heat, carry flavors, and keep your food from sticking. Here’s why—and what else you should know.
There’s more to pan-frying chicken than turning the heat up and throwing the breasts, fillets, or tenders into the hot pan.
