Social media personality Tabitha Brown’s debut plant-based cookbook brings a vegan version of the classic peach cobbler to readers and at-home chefs.
Author: Morgan Hines, USA TODAY
Are the meat sweats real? Experts weigh in on protein-induced perspiration
Yes, the meat sweats are real. Here’s why they happen and how to avoid them.
The best dishes to try at the Tin Building, according to chef Jean-Georges Vongerichten himself
Iconic chef Jean-Georges Vongerichten opened the Tin Building and has gifted us with another New York culinary destination.
Forget ordering in: Make Kwoklyn Wan’s sriracha lo mein from ‘The Complete Chinese Takeout’
“The Complete Chinese Takeout Cookbook” features Kowklyn Wan’s well-known recipes in addition to 50 brand new recipes.
Oat milk is so popular, it’s in the dictionary now. What to know about the dairy alternative
“Oat milk” was added to Merriam-Webster’s dictionary this month. Here’s what to know about the milk alternative that’s risen in popularity.
Pumpkin spice overnight oats are the tasty autumn breakfast you’ve been looking for
This delicious recipe combines two ubiquitous ingredients – pumpkin spice and oat milk – for the perfect fall breakfast.
How to make a butter board, according to the chef who inspired the food trend
If you have social media, you’ve seen a butter board. Here’s how to make your own, according to the chef who inspired the latest food trend.
Butter boards are taking over TikTok. What are they exactly?
Enter the butter board: The latest craze exploding on TikTok and Instagram with aesthetically pleasing spreads.
Corn salad with garlic chicken is the perfect meal to transition from summer to fall
In an updated version of “How to Cook Everything Fast” food writer extraordinaire Mark Bittman shares easy, quick recipes for daily cooking.
Like espresso martinis? Here’s how Dante, one of the ‘World’s Best’ bars, makes their cocktail
Dante NYC, ranked among the Top 50 bars in the world, shares the secrets behind its “Another Espresso Martini” cocktail.