A few months ago, husband/wife duo Megan and Bjorn Jacobse returned to the Twin Cities. “We decided to make the move back because this is where we wanted to open our restaurant,” Megan said ...

Yucca (cassava) has both a bitter and sweet variety. The sweet kind can be grown and eaten as a vegetable, but it's important to cook it. Cassava roots are highly toxic if eaten raw. When a seed ...

From a taco trailer to a date night-worthy seafood bistro, these are the restaurants some of the South's best chefs love in their own towns. Some of our favorite culinary experiences have come as a ...

A Reddit user recently shared a video showcasing the contrasting realities of life in Gurugram. While the video highlights the gleaming cybercity with its tech hubs and metro accessibility, it also ...

An unassuming addition to many meals has been found to be the “healthiest of them all” according to a list compiled by health experts. Watercress is the most nutrient-dense vegetable ...

Golden flaky pastry that encapsulates authentic Peruvian flavor. All fillings are mixed with onions, tomatoes, olives, panca pepper, yellow pepper and cilantro. CARNE/ GROUND BEEF: Plus golden ...

A food hygeine specialist has warned the public off a vegetable that's a popular staple in health food cafes due to alarming food poisoning risk. Raw sprouts — tiny cress-like greens that are ...

Mary Alice Russell is a Southern Living fellow who is starting her career in lifestyle journalism. Primarily focused on social media and digital production, Mary Alice is excited to hone her skills ...

A few streets away, fellow Broken Hill gardener Molly Clemens and her four-year-old daughter Emmie are also getting their hands dirty in a veggie patch they have grown from scratch. Filled with a ...

The ever-evolving dining landscape in Mumbai is the perfect testimony to its fast-paced nature. People here are always hungry for passion, success and good food. Here, tradition meets innovation on ...

This process involves adding hydrogen to unsaturated fats—which are liquid at room temperature, such as vegetable oil—to make trans-fat, which is shelf-stable and solid and room temperature.