Pumpkin's earthy, mild sweetness makes it a versatile ingredient in more than just pumpkin bread and pie. It's just as ...

Jennifer Thornton, owner of Buttercream & Olive Oil cooking school in North Royalton, is a big fan of chestnuts. She uses them to make fillings and doughs. “Chestnuts have a rich, earthy flavor that ...

The smartest way to shop if you're looking to pinch pennies is often with a menu and a list of specific ingredients in mind ...

Meatloaf probably isn't the first dish you think of for the start of the meal, but maybe it should be. Here's how to ...

The bestselling author, 72, tells Tom Parker Bowles about youthful bad-eating habits, discovering French cuisine as a teen ...

There’s something wonderfully satisfying about ditching the silverware during fall. The crisp air practically begs for foods you can pick up, munch on, and truly connect with. From the sweet-sticky ...

It’s somewhat ironic that most cooks see homemade pizza as an alternative to grilled meats and vegetables. In the age of the standalone oven, pizza is something you make outdoors when you’ve got time ...

It’s time for the oven to step in and the warming flavors of nutmeg, allspice, cardamom, apple, maple and citrus to fill the air. Is it really fall if you haven’t had an apple cider doughnut?

Preheat the oven to 350 degrees. Grease a 9-by-5-inch loaf pan and set aside. Add flour, baking soda, cinnamon, nutmeg, ...