If you find that your stuffing has gotten soggy, Thanksgiving isn't ruined. Instead, one simple technique can be the best way to fix things.

If growing season is wrapping up in your garden, no worries. You can dry and store your fresh herbs to continue enjoying ...

Ever wished you could grab a handful of fresh herbs while cooking dinner? Setting up a mini herb garden by your window is a ...

Winter isn't peak season for most plants, including herbs, but if you harvest before cold weather sets in, you can enjoy the fruits of your labor year-round.

Not a fan of chicken? You might be doing it wrong. Learn how to cook chicken like a pro with these invaluable tips and tricks ...

We all want our food to stay fresh and tasty for as long as possible, but sometimes the way we store it actually does more ...

A: Pumpkin and winter squash are already very shelf-stable once they’ve been cured. Just wipe the rind with either vodka or ...

Wondering whether to wet or dry brine your meat? Learn the differences, benefits, and best uses to achieve perfectly seasoned, juicy proteins every time.

Chef and turkey farmer Breana Killeen tested wet-brining versus dry-brining to find the ultimate Thanksgiving bird. Discover ...

Millions of UK households throw away 2.5 million tonnes of fresh fruit and vegetables each year - but there's a way to use it up ...

Hello Mid-Ohio Valley farmers and gardeners! Happy Halloween! This week trick or treat activities are happening all over the region. Please be aware of the times in your area for the safety of all our ...

Sous Vide Ways recommends cooking the whole bird at 150 degrees Fahrenheit for 6 hours. Williams Sonoma also cooks at 150 F, but pulls the breasts out after 4 hours while the rest of the meat cooks ...