Chefs warn against these steakhouse appetizers that are overpriced, pre-made, or just not worth it. Here’s what to skip.

Imitation crab can taste closer to the real thing if you know what ingredients to add. Here's how to give it a more authentic ...

According to food safety expert Darin Detwiler, parchment paper can be reused safely in some situations—but with limitations.

Not all fish recipes have to be the same old grilled fillet. From bold spices to rich sauces, seafood can take on incredible ...

Cast iron has a 2% to 3.5% carbon content, while carbon steel has less than 2%. This subtle difference results in two pieces ...

The Washington Post Egg shortages have left people scrambling for alternatives or eating the cost of expensive cartons.

Just like green cocktails, shamrock-inspired treats, and incorporating Baileys and Guinness into just about any dish, serving corned beef recipes on St. Patrick's Day is part of Irish-American ...

"Leaving the lid off the pot while the pasta is cooking is the way to go," advises de Marchi. "This prevents the water from ...

Taku Kondo, host of the ‘Outdoor Chef Life’ channel, entices us to fish, forage, and feast in his first cookbook.

“Grated wasabi loses oomph when exposed to air, but the mayo preserves its bite,” he says. “Can’t find fresh wasabi? Buy ...

Some Irish recipes like shepherd's pie and soda bread are popular in the US, but some, like Dublin coddle, are less widely ...

I spend a lot of time poking, prodding, and generally tormenting AI agents to see what makes them tick, and I've developed a ...