Style » Food/Drink

1 thru 10 of 4484 Stories
Barefoot Contessa: Crispy Chicken with Creamy Mustard Sauce

Barefoot Contessa: Crispy Chicken with Creamy Mustard Sauce

Apr 9
Ina Garten's crispy chicken thighs with creamy mustard sauce is an easy way to elevate your mid-week dining.

Seafood Industry Struggles to Stay Afloat Amid Outbreak

Seafood Industry Struggles to Stay Afloat Amid Outbreak

By Patrick Whittle | Apr 8
The seafood industry has been upended by the spread of the coronavirus, which has halted sales in restaurants and sent fishermen and dealers scrambling for new markets.

Sweet Treat: The Original Palmer House Brownie

Sweet Treat: The Original Palmer House Brownie

Apr 7
Did you know that the brownie was created for the 1893 World's Fair in Chicago? This decadent taste of history can be recreated at home, using the original recipe from the Palmer House, a Hilton Hotel.

Online Grocery Services Struggle to Meet Spike in Demand

Online Grocery Services Struggle to Meet Spike in Demand

By Kelvin Chan | Apr 7
After panic buying left store shelves stripped of staples like pasta, canned goods and toilet paper, many shoppers quickly found online grocery delivery slots almost impossible to come by, too.

14 Easter Recipe Ideas

14 Easter Recipe Ideas

Apr 7
If you've got time at home, why not try one of these inventive Easter recipes?

Twisted Launches 'Corner Shop Challenge'

Twisted Launches 'Corner Shop Challenge'

Apr 6
The UK food and drink brand Twisted has launched a new cooking show, "Corner Shop Challenge" with new episodes premiering each Wednesday.

4 Cointreau Cocktails to Shake Up Your Weekend

4 Cointreau Cocktails to Shake Up Your Weekend

Apr 3
You've got it stocked in your home bar, but what exactly is Cointreau? The orange-flavored liqueur dates back to 1885, but most of us aren't sure what to do with it besides using it as a component in a margarita. Until now.

Get Cookin' — 4-Course Date Night Dinner

Get Cookin' — 4-Course Date Night Dinner

Apr 3
Hotel chefs from around the country have pitched in to assemble this four-course dinner menu (plus a cocktail!) for an intimate date night at home.

Feeding the Front Lines, One Duck Confit at a Time

Feeding the Front Lines, One Duck Confit at a Time

By Jocelyn Gecker | Apr 3
The best of foods is being sampled in the worst of times by the most besieged of heroes thanks to a group of San Francisco friends helping both local restaurants that need customers, and health care workers who need nourishment during long shifts.

Venezuelan Rum Distillery Takes on Coronavirus

Venezuelan Rum Distillery Takes on Coronavirus

By Scott Smith | Apr 2
The Santa Teresa distillery is now making antiseptic alcohol, which is hauled to pharmacies and turned into hand sanitizer.

1 thru 10 of 4484 Stories