Quick Weeknight Meals

Travelers now seek food and drink at the source. Here's how to bring that same provenance mindset to your grocery cart, pantry, and weeknight cooking.

Turn a whiskey sour, hot toddy, martini or margarita into a fall drink with apple or pumpkin. Simple ratios, quick steps, and a no-stress setup for hosting.

Vermont's new creemee passport maps 189 shops and collects stamps. Here's how to plan a road trip around it, and what makes a creemee different from soft serve.

Chef Tiffany Derry says Southern food is fresh, colorful, and simple. Here's how to cook that way at home with a skillet supper of greens, corn, and tomatoes.

Butter Brickle, rum raisin, pink bubblegum, Heavenly Hash and maple walnut have faded from freezers. Here's how to bring each one back in your kitchen.

Starting to cook at home? Here's a short, practical list of the tools worth buying first, plus a simple first-week plan that keeps you from overspending.

Pilates and brunch, live DJs, bottomless mimosas with games, or prime rib: match four Las Vegas weekend brunch spots to the kind of morning you want.

Gummy or clumpy rice usually comes down to a few small habits. Here's when to rinse, when to skip it, and why stirring and rough fluffing hurt the texture.

Colin Kaplan, New Haven's official pizza guru, shows why the city is a food-tourism draw. Here's how to plan your own pizza visit with a clear game plan.

Make warm mulled cider with a caramel-rimmed glass and whipped cream, then pair it with extra-sharp cheddar. Measurements, timing, and hosting tips included.

Cookbook author Carmen Perr says better cooking starts at the market. Here's how to use texture, color and aroma to choose fruits, vegetables and herbs.

A review suggests vanillin may help future wound dressings. Here's what that means, why vanilla extract isn't a cut treatment, and how to use yours in the...