The 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 KrystalJanuary 30, 2023

Acclaimed 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 ReidJanuary 30, 2023

Two 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 CarmanJanuary 30, 2023

Oil-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 GalarzaJanuary 29, 2023

6 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 KrystalJanuary 28, 2023


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 KrystalFebruary 1, 2023

2022 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 SietsemaOctober 5, 2022

Why 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 PaúlJanuary 28, 2023

Restaurant 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 CarmanJanuary 27, 2023

Broth 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 HutchersonJanuary 27, 2023

Woodberry 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 SietsemaJanuary 27, 2023

A 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 AllanJanuary 26, 2023

3 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 McIntyreJanuary 26, 2023

This 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 KriegerJanuary 26, 2023

A 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 GalarzaJanuary 26, 2023

We 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 HeilJanuary 25, 2023

7 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 RodriguezJanuary 25, 2023

Crunchy 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 KrystalJanuary 25, 2023

This 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 MaloneyJanuary 24, 2023

Tom 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 SietsemaJanuary 24, 2023

M&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 HeilJanuary 23, 2023