10 chicken thigh recipes for tender, juicy and forgiving mains
Recipes starring affordable, flavorful and extremely forgiving chicken thighs.
By Aaron HutchersonThe best way to de-seed a pomegranate is also the most therapeutic
How to de-seed a pomegranate? With a wooden spoon and a little elbow grease.
By Becky KrystalAcclaimed chef Iliana Regan finds a sense of belonging in the forest
“Fieldwork” is about how Iliana Regan came to foraging, and how she and her wife, Anna, transformed a remote camp in Michigan into the Milkweed Inn.
By Deborah ReidTwo breakfast ‘sandwiches’ that demand your undivided attention
Start your day right with a delicious McGriddle-esque monstrosity or Ethiopian kinche and eggs wrapped in injera.
By Tim CarmanOil-packed tuna is rich in flavor — and deserves a spot in your pantry
Flavorful and versatile, tuna canned in olive oil is a staple that's rich in flavor and history and is worth keeping around.
By G. Daniela Galarza6 gnocchi recipes, starring homemade and store-bought dumplings
Gnocchi, whether made from scratch or store-bought, are a wonderful centerpiece for satisfying meals.
By Becky KrystalHighlights
Trouble in the kitchen? Ask Voraciously your cooking questions.
Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions.
By Aaron Hutcherson and Becky Krystal2022 Fall Dining Guide
Food critic Tom Sietsema shares his 40 favorite dining destinations from around the D.C. region — and this year, value is the key.
By Tom SietsemaWhy chocolate is so delicious, according to science
Researchers from the University of Leeds found that chocolate’s much-cherished silky sensation is a product of the fat coating its outer layer.
By María Luisa PaúlRestaurant group uses workers’ cash to lobby against them, advocates say
A lawsuit alleges that the National Restaurant Association's ServSafe program, often required by employers, funds lobbying efforts to keep workers' wages low.
By Tim CarmanBroth vs. stock: What’s the difference and does it matter?
The line between broth and stock is blurred if not nonexistent. Here’s what you need to know about the differences between the two.
By Aaron HutchersonWoodberry Tavern thinks big in a small space in Baltimore
Chef Spike Gjerde has reshaped Woodberry Kitchen into a new tavern that features impressive food boards and a commitment to regional ingredients.
By Tom SietsemaA hot toddy won’t cure your cold, but it will warm your spirits
An offering of three delicious toddy recipes, including a classic one.
By M. Carrie Allan3 exceptional sparkling wines to toast your love this Valentine’s Day
Make your holiday effervescent with these sparkling wines that punch above their weight.
By Dave McIntyreThis rich stew from a Native American chef connects us to the land
This rich, warming stew using ingredients native to North America is all about nourishment and comfort.
By Ellie KriegerA hearty lentil soup that’s easy on your budget
Chicken sausage adds lots of flavor to the soup, but can be left out for a vegan version.
By G. Daniela GalarzaWe tested 12 supermarket marinara sauces. Only one was a clear winner.
There are a lot of marinara sauce options on the shelf. These are the jars to seek out — and steer clear of.
By Emily Heil7 hearty tomato soup and stew recipes for a filling meal
These hearty tomato soups and stews are just what you need for a warm, nourishing meal.
By Anna Luisa RodriguezCrunchy stuffed sweet pepper ‘boats’ are a family-friendly meal
Almost everything in these stuffed sweet pepper 'boats' can be tweaked to suit varying tastes, including the spice level, filling and toppings.
By Becky KrystalThis caper-and-lemon fish schnitzel has a crisp crust with no frying
Chopped capers and fresh dill make for a delicious, crispy crust in this baked fish.
By Ann MaloneyTom Sietsema’s 6 favorite places to eat right now
Food critic Tom Sietsema's favorites in January include kebabs, pasta and a room with a view.
By Tom SietsemaM&M’s trades ‘polarizing’ mascots for Maya Rudolph — but why?
Is M&M's dropping its cartoon spokescandies amid "anti-woke" backlash, or generating buzz ahead of its Super Bowl ad campaign?
By Emily Heil