Flavor: If there’s any dish that is all about one ingredient, it’s mashed potatoes. The best versions taste like potatoes—but ...

The mandrake is a perennial herb in the nightshade family (Solanaceae) with a large taproot, often forked, that has been associated with human-shaped roots and magical folklore.

Use your ricer to turn pretty much any soft, cooked vegetable into a puree. Push cooked squash, such as butternut or acorn ...

Drain the potatoes in a colander. Melt 2 sticks unsalted butter in the now-empty pot over medium heat. Add 4 finely grated ...

Crack the eggs into a bowl and whisk until the yolks and whites are fully combined. Heat olive oil in a non-stick frying pan ...

While there are plenty of iconic styles of mashed potatoes, there's just something about Ree Drummond's simple, creamy ...

Camille chef Jemma Harrison’s take on nostalgic comfort food proves restaurant-level cooking can still feel like home ...

One of the earliest introductions to a vegetable peeler would probably be to define it as handy kitchen equipment used to ...

Farmers in the Swiss German-speaking canton of Bern were eating fried potato pancakes called rösti for breakfast as early as the 17th century, possibly earlier. Its origins in the area surrounding ...

Indian meals are versatile and quite vast. From starter, main course, to dessert, each meal has so much to explore that a ...

Can Aldi’s $40 Thanksgiving meal bundle serve 10 people? Beacon Journal reporters Tawney Beans and Kerry Clawson shop, cook ...

Whether you're making plain ol' hard-boiled eggs or deviled eggs, make sure your yolk comes out centered with these simple tips from an expert chef.