Looking for the best box grater? We tested seven top-rated picks for shredding cheese, zesting citrus, and everyday prep.

Chefs share the daily habits and mindset shifts that help them manage stress, avoid burnout, and stay healthy in high-pressure kitchens.

Chef Mark Strausman’s pasta frittata with mushrooms, prosciutto, cream, and Parmesan cheese transforms leftover spaghetti into a hearty, savory Italian-inspired dinner.

With this simple recipe for party-ready fried polenta, you can make buttery, crispy finger-food with just a few ingredients. This cheesy polenta appetizer chills overnight so it's easy to slice, fry, ...

Fettuccine is tossed with tender chicken, sautéed mushrooms, wilted kale, garlic, olive oil, and Parmigiano-Reggiano in this simple, creamy weeknight pasta.

The three-hour sightseeing train travels through Niigata Prefecture's most stunning landscapes, with sake pairings on board.

The clear, charcoal-filtered version of aged tequila is one of the fastest-growing styles in the category, and one of the most debated.

This triple-cheese grilled cheese gets its irresistible crunch from a golden-brown Parmesan crust on both sides.

Boston-area chefs share their best tips for enhancing canned clam chowder — from adding fresh clams and bacon to balancing salt and finishing with bright, flavorful garnishes.

Turn toast into the main attraction on your breakfast plate with recipes for a streamlined eggs Benny on sourdough, wild mushroom toasts with a Gouda scramble, egg in a bagel hole, and all kinds of ...

Instacart shared exclusive data with Food & Wine, revealing the most popular frozen pizza brands in the U.S., based on what shoppers are actually adding to their carts. The list includes nostalgic ...

Researchers at Rice University say they may have found a faster way to remove PFAS, the so-called “forever chemicals,” from ...