Pati Jinich has Thanksgiving leftovers just like the rest of us, and she shared the flavorful ways she incorporates her turkey into some Mexican food favorites.
For an alternative to the espresso martini trend, Michael Symon suggests an espresso old fashioned, which he says works particularly well around the holidays.
Have you ever wondered how you can go to a whiskey tasting and handle yourself like a professional? It's surprisingly easy to do. Just be sure you sniff.
The myth that MSG is bad for you is like a persistent dark cloud hovering over Chinese food for decades, despite scientific evidence that proves otherwise.
EJ Lagasse shared how his revamp of Emeril's New Orleans both honors his family legacy and makes a name for himself with his own vision for the restaurant.
Vahe Keushguerian and Jason Wise sat down with Food Republic to discuss "Cup of Salvation," their documentary on wine's resurgence in Armenia and Iran.
Pairing your dinner with a quality beverage isn't limited to alcohols like wine or cocktails. We should also be pairing our non-alcoholic drinks with our food.
Hotels, especially the more luxurious ones, aim to cater to their guests, but there are still some room service etiquette rules that you should follow.
EJ Lagasse explained why sustainable local ingredient sourcing is both important to him and a big part of the revamped Emeril's New Orleans experience.
Choosing the perfect holiday wine is not so much about pleasing everyone as it is about creating opportunities for connection and crafting lasting memories.
As the bar manager and national beverage director for the North American sector of Diageo, Fernando Sousa knows all about the increasing move to mocktails.