Tzatziki is a Greek and Cypriot classic made with fresh mint, garlic, lemon, and olive oil - and one food writer has a secret ...

Discover pickle brands made with clean, high-quality ingredients—no artificial preservatives, just bold flavor and satisfying ...

Salt has played a crucial role in the history of Greece. The salt used in antiquity likely came from the salt flats in ...

Wild salmon is abundant in Alaska and coveted by chefs — but most Americans eat the cheaper, milder farmed kind. Journalist Kim Cross set out to learn why — and how to cook the real thing right.

The cioppino serves as Fisherman’s love letter to the bounty of the sea—a tomato-based stew brimming with mussels, clams, ...

A travel writer recently visited one of the UK's coolest seaside towns - a bustling yet welcoming town boasting a series of ...

Step aside, Sally. There’s a new couple selling sea salt by the seashore. Stephanie and Derrek Thomas are the owners of Salty ...

The researchers found that compact “scrub” mangroves, dominated by Rhizophora mangle, kept absorbing about 294 grams of ...

As some of the worst fires in Los Angeles history swept through the Pacific Palisades and Altadena neighborhoods in January ...

Have you ever wondered why the sea is salty while rivers are fresh? In this video, we explore the fascinating science behind the different types of water found on Earth, and even touch on how other ...

Filled with herbs and vegetables with no mayonnaise in sight, this robust salad can withstand hot Minnesota summers.

Anyone can master the basics of Spanish cuisine at home, says famed chef José Pizarro. His latest book, The Spanish Pantry, focuses on ingredients key to the cuisine, from chorizo to jamón and ...