Some of the best “vegan” snacks never had a green leaf logo, a halo, or the word vegan anywhere on the bag. They’ve just been ...

Take chicken, bread it, fry it, done. If only it were that easy. The truth is, most places treat chicken fingers like an afterthought, something to keep on the menu for unadventurous eaters and ...

Livingston Antique Outlet in Howell, Michigan isn’t just an antique store – it’s a time portal disguised as a giant red barn. From the moment you spot that bright crimson exterior with its classic ...

I’m honored to create a custom cane for Sayed Badreya, known for his roles in Iron Man, Independence Day, and The Dictator. The handle is crafted from Thuya Burl and Black Palmwood, while the main ...

Karen Shimizu is the Executive Editor of Food & Wine. A seasoned editor and journalist who has worked on magazines, websites, cookbooks, and newspapers, Karen has been helping to shape the way ...

The Emmy-Award winner’s cookbook, ‘Cook with Clydeo,’ is out Sept. 9 Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the weekly recipes for the print magazine as well ...

Discover or rediscover the tastiest ways to enjoy the world's most popular pasta shape. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, ...

The table further down includes all of the Transcendent recipes that we've discovered so far. We'll be sure to add more as we discover new ones. Many Transcendent meals in Grow a Garden revolve around ...

The table further down includes all of the Prismatic recipes that we've discovered so far. While we have almost all of them, we'll add the one missing one when we learn it. Some meals in Grow a Garden ...

Latin America is a treasure chest of flavors, and its desserts are proof that sweetness is universal but never boring. From creamy custards to crispy fried dough, each country has a signature treat ...

While we’re still two weeks out from the autumnal equinox, early signs of fall have already started to emerge. Labor Day is behind us, temperatures are cooling off in D.C., pumpkin spice is back and I ...