Legend has it that in the 1800s, widespread digestive disorders in Britain prompted physicians and bakers to focus on ...

Enjoy holiday mornings with brunch recipes that quickly become family favorites. These dishes bring classic flavors and a ...

Place the sesame seeds on a baking sheet and set aside.

The right chicken sandwich can satiate a craving like no other. Here's where to get the best rendition in every state, from ...

Honey is one of those quiet workhorse ingredients that can do a lot more than sweeten your tea. A single jar can become a ...

Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. Texture, balance, and ...

Thanksgiving is so close, you can almost taste the gravy on the table. If you haven't gone to the store to secure your cavatappi pasta noodles, you're going to want to run right now. Why those noodles ...

Brie Larson and Courtney McBroom share their buttery Gruyère Drop Biscuits in their new cookbook, 'Party People' Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the ...

Culinary epitaphs offer a point of connection to the deceased’s descendants and anyone else who comes across them Michele Herrmann - Contributing Writer Naomi Odessa Miller-Dawson's spritz cookie ...

There’s actually only one savory pastry at Joanna Gaines‘ Silos Bakery Co., and it might just be the one she’s most proud of. It’s called her Prize Pig, and it’s a biscuit that’s loaded with bacon, ...

Step into the past with this 1886 tea biscuit recipe from Mrs. Rorer’s Philadelphia Cookbook. Known as Tea Biscuit No. 2, this recipe is more like a soft yeasted bun than what we’d call a biscuit ...