Eggplant has come a long way from its bitter roots. Much like Brussels sprouts, eggplant has gone through selective breeding ...

Everyone has a theory about how to make food taste better. Some swear by salt levels, others by cooking technique or ingredient quality. But according to an Oxford University professor, the answer may ...

Growing up, I took two (or three) servings of vegetables at every home-cooked dinner. I couldn’t get enough: As a practicing Hindu vegetarian, the kitchen was filled with the aromas of different ...

My dad made a lot of pasta when I was growing up. His go-to move was to sauté any vegetables hanging out in the crisper drawer in a pan and then add store-bought pesto or red sauce. He’d probably also ...

Try this soup for a nourishing weeknight meal. It takes inspiration from an Italian minestrone soup, with a tomato-based stock and a wedge of a hard cheese rind. Yes, that's right: A chunk of a hard ...