Noodles, noodles, noodles! Who doesn’t love noodles? Noodles, or pancit, have been a staple of Filipino cuisine for hundreds of years. Introduced by Chinese traders, pancit has moved around the

When you’re craving warmth and comfort when the weather is brisk, this rich and creamy pasta is bound to satisfy. Umami means “pleasant savory taste” and is often referred to as the fifth taste

The dish made famous at the London Carlton Hotel in 1898 paired poached Dover sole with tart muscat grapes and fresh tarragon. I've applied modern culinary techniques to the same ingredients

On the latest episode of Epicurious' YouTube series, Pro Chef vs. Home Chef, Chef King is challenged with a novice cook's vegan ingredient list. He roasts vegetables to fortify a flavorful vegetarian

Both chefs and diners have dramatically shifted the way they approach food over the last 15 years, and Chef Akhtar's desires happen to meet these demands. Since his days at Craftbar, he has married

I don’t believe that there are bad foods and tend to focus more on an everything-in-moderation approach, but holiday meals can easily become excessive and leave you feeling overstuffed and tired. So

Each winter we get to play with the full bounty of root vegetables, and after months of cooking at home, we encourage experimenting. I use the usual suspects we expect on the dinner table, sweet

In honor of the 2020 Election Day, food historian Stephen Schmidt shares a traditional election cake recipe adapted from Lydia Maria Child in the 1833 edition of "The American Frugal Housewife," and

The fudge balls are inspired by Brazilian brigadeiros, a traditional dessert and version of truffles. They are rolled in sprinkles, chopped nuts and coconut, and Chef Tracy put her spooky spin on them

Making these from scratch adds a hands-on activity for the family and ensures you know exactly what you're eating. Plus, you can be creative and customize the design to your liking. Simply follow this

Seafood is not something that instantly springs into one's mind when the conversation is about Indian cuisine. In fact, I often find that the seafood is overcooked or lost in a stodgy, heavy masal

Hailing from the land of apfelstrudel and Sachertorte, Thanksgiving was a culture shock when he came to America from Austria in 1996. More than 20 years later, he loves Thanksgiving and regards it as