Page 26 - Serious Eats News Today

My sister is terrified of mushrooms, particularly the gills. This is both slightly annoying and deeply amusing. As someone who likes to feed her

When the mercury rises, it's time to break out the rosé. Here are our favorites bottles to pop for porch hangs and backyard cocktail hours.

The 2010 Pi Day Bake-Off was such a smashing success that it would be a challenge for even the most extreme pie enthusiast to fairly judge all 35 entries. So we've gone ahead and narrowed it down for you to what we hope you will agree are ten very deserving finalists. We based our choices on a mixture of creativity, presentation, and volume of the collective "OHMYGODYUMMMM" sound that they elicited when presented to our respective offices.

Opening up a small hole in their bathroom wall to replace a built-in toilet paper holder, Rob and Grace Jones of Crystal Lake, Ill., looked inside and spotted a towel hiding something...

Use the tool to recover lost information and glean insights into the direction of competitor strategies.

Popular cookware company Le Creuset has warned customers against cooking with olive oil, as its low smoke point is damaging pans and leaving a burnt residue, creating a barrier on pots.

Le Creuset, John Lewis and chefs all warn it burns too quickly and damages the surface of kitchenware

"Their specialty is the Chicago Classic Deep Dish: a vertical, architectural marvel of stuffed crust pizza."

Four chefs discuss how TikTok and Instagram tags are changing the way recipes are developed, and how the modern feedback loop leads to better food.

You probably equate pimento cheese with the South. But it actually got its start in the North. We'll tell you all about that, and how to make it.