If attracting sparrows to your yard has your feathers ruffled, there's an ingredient in your pantry that you should know ...

Rhubarb is often paired with strawberries, but in this cobbler it courts a new dance partner, the raspberry. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, ...

A lack of official labeling guidelines and a lot of overlap among the terms can lead to confusion. Here’s what you need to ...

A creamy polenta always requires some amount of stirring -- but, according to chef Sarah Grueneberg -- the first five minutes are the most imperative.

If you’ve ever searched for ground corn in the dry goods section of your grocery store, you know: It can be rather confusing. There’s cornmeal and grits and polenta, oh my! Cornmeal is available in ...

Southern baking techniques aren't often too complicated and most times turn out something absolutely scrumptious, just like ...

Turn cornmeal pancakes into something special by lightening them up with rice flour and serving each stack with a pat of lemon-studded brown butter. Daniel Patterson is a James Beard Award-winning ...

Cornmeal and toasted almonds combine for a buttery cake that’s topped with mascarpone cream and fresh strawberries, in this elegant, no-fuss dessert. More than a half-pound of toasted almonds give an ...

Once, at a dinner party, a woman turned to me and said, “It’s a shame you don’t have a food heritage.” The fellow guest, who had Hungarian roots, seemed to be dismissing my generations-deep American ...

After working as editor of various computer magazines, Kevin Weeks is now a personal chef in Knoxville, Tenn. He specializes in cooking with a Mediterranean accent, filling plates with the flavors of ...

Cornmeal is flour grounded from dried maize. It is grounded at a medium and coarse consistency, but not as finely soft wheat flour. Finely grounded cornmeal is called corn flour in some countries. It ...

We’re back from the holiday weekend with news of restaurant openings, closings and a rediscovery of the cornmeal crust pizza that helped make L.A.’s thriving pizzeria landscape. Plus, a new viral ice ...