The Harvard is an effervescent, brandy-based riff on the Manhattan, combining Cognac, sweet vermouth, Angostura bitters, chilled soda water, and a lemon twist. Learn how to make this 19th-century ...

Cook your way through this selection of our favorite Basque Country dishes, from fresh shrimp and pork belly pintxos and ...

If you spot a bright orange scallop in your package, it’s nothing to worry about. Chefs explain what causes the color, and ...

As winery visits in Napa Valley continue to decline, inclusivity may be the perfect remedy to attract more wine consumers and ...

Buffalo Trace is rolling out Eagle Rare 30, a new ultra-aged bourbon matured for more than three decades and bottled at 101 ...

Taco Bell’s Triple Double Crunchwrap is back, and it’s as loaded as you remember. Packed with seasoned beef, nacho cheese, ...

Yeti finally released a pour-over coffee maker to join its Rambler line of cookware and drinkware. It’s excellent, and it’s ...

Emeril Lagasse has been using the same homemade Cajun seasoning blend in his restaurants and recipes for more than 30 years — ...

A new biodegradable fruit wash from University of British Columbia researchers can remove up to 96% of pesticide residue — ...

Crate & Barrel’s Spring In-Stock Sale has markdowns on our favorite kitchen brands. Save up to 53% on cookware, bakeware, ...

Eggs poached in Nigerian obe ata sauce with peppers, spinach, herbs, and feta make a vibrant skillet dish that’s ready in 30 minutes.

Thinking about a nightcap? Sleep experts explain how alcohol affects REM cycles, deep sleep, and recovery — and why even a ...