Shruthi Baskaran-Makanju Associated Press Freezer sales are expected to hit $900 million this year, despite prices getting progressively cheaper. As life gets busier, prices stay high and dinner needs to happen fast, today's savvy home cooks treat freezers less like a last resort and more ...

By CHRISTOPHER KIMBALL Christopher Kimball's Milk Street At Armando al Pantheon, a trattoria in Rome, meals often are punctuated with a slice of torta antica roma— a rustic tart inspired by the traditional Roman combination of ricotta and cherries. It's exceptionally light, with ...

By CHRISTOPHER KIMBALL Christopher Kimball's Milk Street Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. This "risotto" uses pearl couscous (which actually is a pasta) and a simplified risotto cooking method to produce "grains" with a rich, ...

By KATIE WORKMAN Associated Press We aren't in the thick of summer yet, not by a long shot, but hopefully you've already managed to fire up the grill at least once or twice. As the days get longer, the weather commands us to find a way to cook and dine outdoors. A juicy steak is — for ...

By CHRISTOPHER KIMBALL Christopher Kimball's Milk Street The salt-and-pepper treatment is a Cantonese technique that can be applied to give almost any meat, seafood or tofu a crunchy exterior and tongue-tingling flavor. The protein typically is deep-fried, but in this recipe from our ...

By Laura Williamson American Heart Association News Fermenting foods can extend their shelf life. But can eating fermented foods do the same for people? It's a question investigators have been digging into for years, with interest growing over the past decade. As the slightly sour-tasting ...