Served in countless varieties, the comfort dish anchors everyday life in the Turkish megalopolis — from sunrise to the small ...

Step back in time and discover the once-popular American lunches that have silently vanished with changing tastes, ...

The British used to love offal but now we tend to be a bit wimpy about it, unlike the French or Italians, let alone the Austrians. (I once ate a pig’s lung in Vienna. Its texture was rather like an ...

The cilantro “soap gene” is real. Approximately four to 14% of Americans carry the cilantro soap gene, meaning their olfactory receptors immediately detect the presence of cilantro by sensing its ...

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For the oxtail: Season the oxtail on all sides with salt and pepper. Heat ¼ cup of the oil in a large (8-quart) Dutch oven set over medium-high heat. When the oil shimmers, add the oxtail and brown on ...

Marcus Samuelsson has a recipe he calls true comfort food. It’s an oxtail pepperpot recipe from his cookbook, “The Rise.” This is a traditional Caribbean dish, mainly from Guyana, that combines oxtail ...

Marcus Samuelsson has a recipe he calls true comfort food. It’s an oxtail pepperpot recipe from his cookbook, “The Rise.” ...

Liver, heart, tongue, and kidneys should become staples for Brits if we want to save the planet, according to scientists from Aberystwyth University.

This perfectly spiced apple dapple cake features warm, nutty notes and a toffee-like caramel sauce. While the exact origins of apple dapple cake are unknown, this sweet seasonal recipe fits in just ...

Audrey Morgan is a senior editor at Food & Wine with over eight years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her work has ...