LOS ANGELES -- Is it a chicken tender, finger or strip?

Whatever you call your breaded and fried belts of boneless chicken, there are entire restaurants devoted to them. Once relegated to the kid's menu, chicken tenders are behind some of the most successful restaurant chains in the world.

This year, revenue at fast food chicken restaurants is...Read more

What’s the gimmick here? That these are large gummies. They are, but not insanely huge. You could still eat one in a large bite.

But eating a gummy of Shaquille O’Neal’s face does have an interesting appeal.

These gummies come in two varieties: Shaq’s face in peach, berry punch and orange flavors; and sugar-covered sour gummy snacks ...Read more

This easy bean dish from Tieghan Gerard's latest cookbook, "Half Baked Harvest: Quick and Cozy" (Clarkson Potter, $32.99), will make dinner or lunch feel like a warm hug. It combines the flavors of a creamy tomato soup with cheesy white beans and herby basil pesto with a touch of garlic.

Full of protein, the beans cook up soft and creamy — ...Read more

LOS ANGELES -- Is it a chicken tender, finger or strip?

Whatever you call your breaded and fried belts of boneless chicken, there are entire restaurants devoted to them. Once relegated to the kid's menu, chicken tenders are behind some of the most successful restaurant chains in the world.

This year, revenue at fast food chicken restaurants is...Read more

I didn’t actually have to make the butter myself.

The idea started out as a joke, anyway. But the more I thought about it — and I didn’t think about it too long — the better the idea seemed. So I went ahead and made the butter.

It’s easy to do. Maybe not as easy as going to the store and buying butter, which I already had in the ...Read more

What’s the food forecast for 2025? If you like spice, there’s good news: A big cloud of peppercorns is on the horizon, happily rolling in.

The formerly humble seasoning pepper has become a not-so-secret weapon for chefs, in a range of colors, shapes and provenances, from the renowned black Tellicherry from Kerala state in southern India to ...Read more

This meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying. Skip the naan flatbreads to make this recipe gluten free.

Winter Vegetable Mulligatawny Soup

Serves 4

Active Time: 25 minutes

Total Time: 50 minutes

3 tablespoons extra-virgin olive oil, divided

1 medium onion, ...Read more

The question of nature vs nurture usually refers to a person’s personality and character and asks which one is most likely to determine who you will be as an adult. But the question of nature vs nurture is also relevant to your risk of developing certain diseases.

Your genetic makeup, passed onto you from your parents, determines everything ...Read more

The holidays are over, and what most of us want are Seriously Simple recipes that are full of flavor that don’t keep us in the kitchen. This turkey breast, bathed in fragrant, slightly Asian flavors will satisfy our desires.

I have embellished this basic recipe with a few of my own flavor components. You can make this in a few minutes on a ...Read more

We all expect steak to be special at a steak house. Indeed, the dry-aged beef and bison cuts at the Mercantile Steak in Kalispell, Montana, are beyond exceptional. But it’s their giant popovers and decadent herbed garlic butter that we can’t forget.

Deeply tanned, crackly crisp on the exterior, with a pillowy soft interior, these are the ...Read more

I’m all-in on easy weeknight dinners, but sometimes you just want to tuck into a meal that looks and tastes a hair fancier than your everyday fare and is still simple enough to pull off after a long day (like these stuffed pork chops or this ...Read more

I’ll admit that I’m not the biggest sweet potato fan. Sure, I like them just fine in a pot of chili, but I rarely pick them over other sides (with the exception of...Read more

Nothing offers a taste of nostalgia like cooking a favorite childhood meal for your own family.

Take chicken and biscuits. Many of us grew up with this classic comfort food that allowed budget-minded cooks to stretch yet another dinner out of a roast chicken, or this time of year, turkey.

You don't need much meat to give some heft to the ...Read more

Curly endive, or frisee, is my go-to salad green through winter. The frizzy emerald leaves and creamy interior are lightly bitter and sturdy, and add oomph to rich, hearty cold-weather dishes.

Best known for its role in the French bistro salad Lyonnaise, made of tossed frisee, lardons of bacon and topped with a poached egg, this endive is open ...Read more

These Reese’s Frozen Fruit Banana Slices taste like a decadent snack, but they really aren’t that bad for you.

That’s because hidden inside a layer of milk chocolate and a thin ring of peanut butter is a full banana slice. They taste as good as they sound, and two pieces are just 90 calories.

You’ll have to store these in the freezer...Read more

Steve Hoffman was living a very ordinary life in a very ordinary suburb of Shoreview, Minnesota, when he decided to do something quite extraordinary in 2012 — take a six-month hiatus from his job and move his family to the rural French countryside.

The father of two insists it's not as crazy as it sounds. A lifelong Francophile who speaks ...Read more

PITTSBURGH -- The best meals are also often the simplest meals made with just a handful of everyday, easy-to-find ingredients.

And if they're both fresh and local, even better.

The pasta with clams in white sauce that Steve Hoffman perfected while living with his family in the small village of Autignac, France, is a classic example.

As ...Read more

ST. LOUIS — I recently had the best doughnut of my life — a life happily spent looking for the best doughnut.

It cost six dollars. It was a doughnut, and it cost six dollars.

And I’m pretty sure that it was worth every penny.

It was a brown butter-glazed cake doughnut from Damn Fine Hand Pies in St. Louis, and it was so good that my ...Read more

It’s that time of year, when a food writer looks back on a sea of empty plates and thinks about what was once on them.

In my case, as food editor at Bloomberg Pursuits, the big and small plates represent hundreds of meals across the globe and more calories than anyone wants to think about.

A best dish retrospective is also a good opportunity...Read more

Serve these rich and tender mushrooms filled with panko breadcrumbs and Parmesan cheese alone as an appetizer or alongside anything from pork to fish. To ensure even cooking, look for mushrooms that are similar in size.

Panko-and-Parmesan-Crusted Mushrooms

Serves 10

Active Time: 30 minutes

Total Time: 55 minutes

1 1/2 pounds white or ...Read more