In a small sauce pot, bring salted water to a boil. Stir in quinoa. Boil until al dente, firm/tender. Pour over a fine mesh strainer. Spread quinoa on a sheet tray to let cool. In a separate saucepot ...

This ingredient probably isn't the first item you reach for when making pasta sauce or doctoring up a jar of marinara, but ...

Enjoy the taste of fresh mangoes combined with savory and spicy mixed vegetables. To make the mango salad, start by peeling and dicing a mango. Next, top the mango with chopped Thai chili peppers, ...

Chicken, bacon, and ranch are three words we love to see in the same sentence. This creamy casserole packs all three ...

The Institute of Culinary Education is one of the largest culinary schools in the world, offering both professional and recreational programs in New York City. Here, chef James Briscione director of ...

The enormous globe artichokes at Life’s a Choke Farmstand. For a quick tutorial on how to trim an artichokes (often described as “turning” an artichoke after the word tournerin French) check out this ...

Wild mushrooms are more readily available to home cooks than ever, especially here in Southern California. Not just chanterelle and morel mushrooms, but also maitake (a.k.a. hen of the woods), ...

RDs share the best umami ingredients that can make any basic recipe restaurant-worthy in seconds and packed with health benefits. Fortunately, these umami-enhancing compounds are naturally present in ...

Dried porcini mushrooms give Magic Mushroom Powder its rich umami flavor. (Grant Butler/The Oregonian) It's not difficult to pick out the four fundamental tastes of sweet, salty, sour or bitter. Bite ...

Adam Fleischman, a free-style chef, defies structured recipes, choosing culinary chaos. He is also the founder of Umami Burger restaurants with 25 locations, including one near the AT&T ball park, not ...