April 15, Thursday -- Author and New York Times columnist Harold McGee, an authority on the chemistry of foods and cooking, will speak during the Robert Mondavi Institute for Wine and Food Science’s ...

Add Yahoo as a preferred source to see more of our stories on Google. Sure, you’ve been known to crack open a cold one here and there while making dinner. But have you ever added your brew to the pot?

How jiaozi went from being a treatment for ears to a Lunar New Year traditional staple food is a mystery. — Photos: 123rf One would have always suspected that the ubiquitous Japanese gyoza originated ...

For 30 years, Liz Meegan has been helping readers exchange recipes through her Curious Cook column, which appears in The Dispatch, The Rock Island Argus and The Leader. Now she has compiled some of ...