Okay, so there's a very good chance that you didn't have an opportunity to get some of this ice melt because it went off the shelves like that, and maybe you just don't want all the chemicals that ...

This recipe was created out of necessity when I was out of bloody mary mix upstate at my farm. Using leftover tomato juice from draining a can of plum tomatoes, I settled upon the perfect homemade mix ...

You don’t need to be Willy Wonka or own a chocolate factory to make your own candy bars. It might sound intimidating, but chocolate bars are actually simple to make. Plus, doing it yourself gives you ...

Looking for ideas for homemade Christmas gifts? Save money and reduce waste by giving practical presents from the heart, everything from baking bread to a night of stargazing. Between frantic shopping ...

JavaScript is a sprawling and ever-changing behemoth, and may be the single-most connective piece of web technology. From AI to functional programming, from the client to the server, here are nine ...

Weed-free yards don’t happen by themselves. Behind every well-manicured lawn and garden, there’s a diligent person putting in the time and effort to prevent weeds from growing, then pulling out the ...

This simple recipe from Genevieve Ko gets the bulk of its protein from nuts, not powders, for an especially delicious on-the-go snack. By Genevieve Ko There’s the fantasy of summer snacking — savoring ...

Turn your vegetables into pure gold in this umami-rich vegetable broth. Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the ...

Most nutritionists and dietitians agree that it's OK to indulge in off-diet foods occasionally. But is it better to make these indulgent foods at home rather than buy boxed or factory-processed ...

From berries and peaches to rhubarb, this versatile jam recipe transforms fresh fruit into deliciously sweet preserves. Once macerated, the fruit mixture is cooked into a glossy, jewel-toned jam. “The ...

Rebecca Roland is the deputy editor of the Southern California/Southwest region, who covers the evolving landscape of LA’s food scene. As the clock trudges towards 5 p.m. and there are no dinner plans ...