This article explores how a few classic Gujarati dishes can be adapted to the induction cooktop without losing their charm.

Hot slaw, a Cincinnati specialty, consists of shredded cabbage and vegetables cooked with vinegar and bacon drippings. The origins of Cincinnati-style hot slaw, also known as Kentucky hot slaw, are ...

Stock your pantry with these 7 Indian kitchen essentials: lentils, rice, spices, beans, flours, ghee or oil, and aromatics, ...

Two months ago, owner Nicole Walker opened a food truck in Augusta, specializing in breakfast food. They offer soul food, ...

Arrange the dough round over the filling, tucking the edges inside the pan. Cut a few slits in the dough to allow steam to escape. Bake the tarte for 30 minutes, until golden. Let the tarte cool ...

We are back in Lynn Matava’s kitchen. Lynn is a Nutrition Educator with the University of Maryland Extension, and she has a ...

If you’re the kind of person who finishes a jar of pickles and finds yourself tipping it to sip the last of the juice, kanji ...

Hot mustard, made from a blend of black and brown seeds, will activate your sinuses with a pungency similar to wasabi or horseradish. It comes in a couple of forms: dried hot mustard powder, which ...

India is one of the leading producers of mustard rape seed along with Canada, USA, and some of the European countries. The production in India is about 5.7 million metric tons every year (FAO, 1994).

"The teachers love it," she said. The restaurant caters to all ages, from Buhler high school students on up. "I love the relationship with the people who come in," Knecktel said.

Stuff those dough balls, roll them out, and cook on a griddle with ghee or oil. Try mixing sattu with buttermilk, a pinch of spices, lemon juice, and fresh coriander. ... Spice it up with mustard oil, ...