Looking for a new Mario food recipe? Look no further than this paper Mario shroom steak! This recipe is simple to make and ...

Marc Santos is a Guides Staff Writer from the Philippines with a BA in Communication Arts and over six years of experience in writing gaming news and guides. He plays just about everything, from ...

This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. You could ...

What’s better than a Dark ’n’ Stormy cocktail, buzzing with ginger and lime and rum? Maybe nothing — or maybe a ginger cookie that distills all that drink’s flavors into big, chewy bites. Popcorn ...

Learn how to make butter in a food processor. Making butter at home is fun and super easy to do. It is not necessarily cheaper than buying butter, it all depends on how cheap you can buy the heavy ...

Pizza, fried chicken and ice cream sound soooo good on a bad day, but several studies have shown that ultra-processed foods (UPFs) like donuts do not help your health or well-being and actually harm ...

Making jam is the accessible starting point for food resilience, connecting a simple kitchen practice to a deep history of economic stability and personal empowerment. If you're a home preserver, ...

Italian-American cuisine is a cultural staple and it's no surprise that pizza has become the most beloved American favorite, representing the fusion of Italian and American flavors. What better way to ...

Merlyn is an editor of news and trending content for Food & Wine's news vertical. Her writing focuses on the intersection of pop culture and food, including food trends, celebrity news, food ...

While your kitchen processor may already be a versatile tool in your kitchen, this appliance can be used for so many more shortcuts that should be on your radar. The high speed and power of a food ...

High-protein, low effort, and ready to stash in your fridge all week. Protein bars get the job done, but let’s be honest—they’re rarely something you crave. Too chalky, too chewy, too sweet, or just ...