This video shows how to make beef sukiyaki udon in just 25 minutes using a rich dashi-based broth with soy sauce, mirin, and ...

Want to add more inflammation-quashing bang to your stew? Add some turmeric, ginger, leafy greens, canned beans or legumes to the pot. They’re filled with compounds that have also been shown to lower ...

To conclude this dark day in my career, I resent my coworker for making me try this recipe and ever having to write a bad ...

If you’re a food lover visiting Japan, there’s one destination you absolutely cannot miss. However, you won’t find it listed in Michelin guide books or street food articles. You need to go underground ...

Pinto beans, which are commonly used in Mexican cuisine, give an earthy note to the dishes. They are known for their creamy ...

Tofu is one of those divisive ingredients – a bit like mushrooms or coriander – that people tend to either love or loathe. Personally, I have always sat somewhere in the middle. I don’t exactly ...

One bean-based dish caught my eye: Bush’s Pinto Bean Pecan Pie. When samples of the original flavor and a chocolate version came out of the kitchen, I was already stuffed from a barbecue platter ...

(KOAM) -- Thanksgiving is only a few days away and the Red Cross is sharing some tips to avoiding cooking fires. According to the Red Cross, Thanksgiving is a peak day for home cooking fires within ...

Everyone has their own unique approach to cooking the Thanksgiving turkey. But with time short and oven space at a premium, experts have turned to an unlikely source to find a better way of roasting ...

While both are in the legume family of plants, there are a few key distinctions when it comes to beans vs. lentils. “Beans are larger, take longer to cook, and come in a variety of types like black ...

And more reader (and staff) favorites from this week. By The New York Times Cooking Topping the charts this week is another slow-cooker standby: red lentil pumpkin soup, which leans on budget-friendly ...

Sautéing brings out green beans’ flavor while keeping them crisp and vibrant. Blanching first preserves color and texture, but it’s optional for busy cooks. A hot pan and good oil are the keys to ...