It's time we stop making the fruitcake a laughing stock, get it a better PR agent, and instead celebrate this rich (and often boozy) dessert for its prominent place in history.
Deceptively simple hand-pulled noodles depend on a few ingredients and the hands of a skilled noodle maker to bring everything together—by pulling everything apart. The process brings a natural rhythm to noodle shops like Chinatown's Sheng Wang.
Watch Elizabeth Falkner Make a Quick Stollen with Pillsbury® Crescent Dough and Pillsbury® Sugar Cookie Dough
Here's a fast, easy way to make a traditional stollen for the holidays using Pillsbury® Crescent Dough and Pillsbury® Sugar Cookie Dough along with just a handful of everyday ingredients. Elizabeth Falkner shows us a shortcut to stollen with a simple technique.
Now, you can add Sriracha flavored booze into your favorite cocktail. You may begin rejoicing.
"Hungry? Why wait?" ask Snicker's candy commercials. Cronuts, hot dogs, barbecue, oysters, and more are the answer of food lovers around the country. But what compels them (er, me) to do so? Great food? Bragging rights? Boredom? Following an epic wait for brisket at Franklin Barbecue in Austin, we talked to the experts to find out.
Alambres show up here and there in the Chicagoland. Exact preparation can vary by region and restaurant, but here the dish includes chopped meats, vegetables, and lots of cheese mixed together with bacon.
Man oh man, Zingerman's in Ann Arbor sure does have some tasty stuff on hand. We love everything from their skillet fried mac and cheese to their burgers, but we understand that not everyone can make it to Michigan to eat there firsthand. That's why we're teaming up with the legendary roadhouse-bakery-deli-coffeeshop to give you a taste of the joint, right at your doorstep.
On Fridays and Saturdays, Hot Kitchen's hot pot tables are in high enough demand that you may want to make a reservation. Weeknights are easier to score. Here's a look at what you can expect.
I may be the only person on the planet who thinks this is a problem, but it bugs the heck out of me when I take the lid off a pot and need to find a place to set it down. The Onpot helps solve that problem.
From gingerbread men to quick breads, whoopie pies, and even soufflés, check out your best recipes for that classic winter staple: gingerbread.
Hang out in bars long enough, and you'll start to hear the bartender throwing around all sorts of interesting words and phrases. And I'm not talking about the Tagalog profanity she picked up while backpacking through the Philippines; I mean the lexicon of bartending. Today, a glossary of the secret language of bartenders.
It's easy to drive by Hungry Pocket Falafel House hundreds of times before you realize that this tiny run-down shack on Pico Boulevard is home to delicious Middle Eastern fare. The dilapidated exterior may even make you question whether or not it's safe to go inside, but have no fear: you'll be welcomed instantly and the food is well worth it.
If a good barometer of a French bakery is the quality of their viennoiserie, then Eclair Bakery, a new outfit in Midtown East, has a bright future.
Sweet and tangy preserves have always been a way to enjoy the summer and fall harvests throughout the winter. But even if you didn't get a head start on preserving your strawberries and blueberries, you can use the bounty of what's available now to give a gift that will last.
Every week we spotlight a dozen cooking classes sold through our partner CourseHorse to take in the weeks ahead. Some of the most popular sell out way in advance, but here are some last-minute deals on hot-ticket classes with discounted seats.
You probably have at least one person in your life who's always on the road—heck, maybe that person is you. Whether it's for work or play, eating well along the way is not optional—it's essential. With that in mind, here are a few handy gifts for the food-loving frequent flyer.
Want to put something on the holiday table that'll knock not just the socks, but the shoes, pants, and ok, in some cases, underpants off your dinner guests? Might I suggest an all-belly porchetta, the ultimate holiday roast?
It can be tricky to figure out what's causing your beer to have "that homebrew flavor." Here are some of the most common yeast-derived off flavors and how to avoid them.
TV personality Andrew Zimmern has teamed up with our favorite meat man Pat LaFrieda to produce a new line of sausages from heritage breed animals. We got our hands on all 12 flavors of sausages and tasted our way through them. Here's what we thought.
We tried not to write about Noodle Village once again, but hey, sometimes you have to give Chinatown's best wonton soup slinger its due. But this time we're not talking about wontons or soup, but rather noodles with a sweet meat sauce poetically called Pork in Hot Spicy Sauce Lo Mein.
What's up in pizza this week? Pizza chain giants and their fight for New York City dominance, making 3D printed pizzas in the comfort of your own home, a pizza-centric start to the Foo Fighters' new tour, the way internet delivery is changing our orders, and a switch in dairy suppliers for DiGiornio are all in the mix.