A black carp can consume up to 40% of its bodyweight in a day, according to The Advocate, and females lay millions of eggs in ...

If you're new to cooking and too afraid to start, we spoke with two expert chefs about how to navigate some common pitfalls ...

Olivia is a writer, content creator, and podcast host passionate about food, travel, and shopping with more than five years of experience in national online publications. She's been seen on Good ...

At the time, many viewers claimed that the scarf Ray wore in the Dunkin’ commercial looked concerningly similar to a kaffiyeh ...

Seattle Ultrasonics' $399 C-200 promises to slash cutting force in half with blade vibrations that you can't see, hear or feel. David lives in Brooklyn where he's spent more than a decade covering all ...

A professional chef has revealed the secret to slicing onions that won't make you cry. Ian Sutton, chef lecturer at Capital City College, advised home chefs to start by peeling the vegetables whole ...

The C-200 pulses a mind-boggling 40,000 per second, requiring 50% less force to slice through meat and produce. David lives in Brooklyn where he's spent more than a decade covering all things edible, ...

In the heart of Fresno, California, where chain restaurants and trendy eateries dot the landscape, there exists a culinary sanctuary that locals protect like a treasured secret – Chef Paul’s Cafe.

Peppers can be difficult to dice, with their hollow and unusual shape, and it can be difficult to separate the seeds from the parts of the vegetable you want to eat. To help, chef Cameron Thomson has ...

A professional chef has revealed the secret to slicing onions that won't make you cry. Ian Sutton, chef lecturer at Capital City College, advised home chefs to start by peeling the vegetables whole ...

The fifth annual Kansas City Restaurant Festival, aimed at connecting and celebrating folks in the restaurant industry, was ...