Indian cooking uses spices to awaken the flavor of foods, and to make even the simplest dishes taste vibrant and dimensional.

Rajasthan’s rich culinary heritage is incomplete without the mention of its beloved street food, the Pyaaz Kachori. This deep ...

James Beard-nominated chef Heena Patel shared the underrated Indian dishes she thinks people should order, including khichdi, ...

Chefs Aakruti and Viraf scoured the lengths and breadths of Himalayan range from Uttarakhand to Nepal to create a frequently ...

Sem, another name for flat beans, is a kind of legume with a distinct, mildly bitter taste. Use these five delicious dishes ...

Don’t you want to celebrate Ugadi 2025 the traditional way? Apart from the rituals, you can make an authentic spread. To get ...

As the festive season of new beginnings approaches and Karnataka, Andhra Pradhesh, Telangana and Maharastra gear up to ...

Traditional Sheer Khurma for Eid-ul-Fitr 2025 -This Eid-ul-Fitr, treat your family and friends to this homemade Sheer Khurma ...

Food microbiology is the scientific study of microorganisms, both in food and used for the production of food. This includes microorganisms that contaminate food, as well as those used in its ...

Beer was never far behind at a Purim spiel or carnival. It’s popular, plentiful, and has been bringing people together for some 5,000 years.

Himahali style Siddu can be easily made at home with a few ingredients such as wheat flour, yeast, sugar, dry fruits, paneer, ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of ...