If you find that your salad dressing tastes overly acidic, try reaching for a common natural sweetener with a bit of complexity to balance it out.

Ivy Manning is a Portland, Oregon-based award-winning food writer and author of 10 cookbooks, including Tacos A to Z: A ...

Weight Watchers is a well-known weight loss program that has been around for decades. One of the keys to the program's ...

Some of my favorite condiments on foods are pickled onions, a tangy salad dressing and good seasonings with fresh or dried ...

Chefs share how to make dishes that are delicious and nutritious, from choosing the right cooking techniques to boosting ...

Eggs are nutritional powerhouses. They’re packed with 6 grams of protein each and are “versatile and relatively easy to ...

Cucumbers are the most versatile and refreshing veggies in the produce aisle. Their crispy, crunchy texture and mild flavor ...

What’s more, it tends to last: Pickle, olive, and caper brines will keep for up to a year in the fridge once opened, while ...

Put the egg, mustard, pepper, and salt in a blender; blend at high speed for about 10 seconds. Gradually add the oil through ...

As a chef, I think everyone should know about the importance of brining, making salad dressings, and freezing garlic and Parmesan rinds when cooking.

F&W chefs share their tips for making restaurant-worthy salads, from using fresh herbs to dressing your greens evenly.

For a delicious and easy dressing, mix three parts olive oil with one part blackberry vinegar, a teaspoon of Dijon mustard, ...