Author: Kat Vetrano

Randy Clemens’ Twitter page assures that he is “not affiliated with Huy Fong Foods—just a huge fan!” But he is more than just a fan of the fiery condiment; Clemens has become somewhat of a connoisseur.

While this Sunday is sure to be filled with bean dips, potato chips and overstuffed twice-baked potatoes, why not bring the appetizer that stands out?

From protein shakes to Powerbars, every nutritionist and athlete has their own suggestion about what should be consumed pre- and post-workout—if anything at all.

When I was a kid, the only way I liked oatmeal was if my mom made it: (rolled) oats swimming in milk, topped with pools of butter and heaps of melting brown sugar.

Brrr! The rain’s a-pourin’, there’s been talk of snow (even if it didn’t actually stick); it’s officially winter.

Most people (including myself, until very recently) do not see the value in making a pot of beans.

There are plenty of ways to keep gastronomically warm on a blustery day.

In many Italian cookbooks, a section of dishes based on just pantry ingredients can be found.

On your New Year’s resolution list, along with hitting the gym more, less procrastination and spending less money—you know, obtaining perfection, no big deal—it’s likely there is some vow of eating better or losing weight.

Life is a rush. Between class, work and meetings, it’s pretty easy to submit to letting a restaurant do your cooking.

They’re stinky and green and not super popular. Brussels sprouts aren’t always the most talked-about of the vegetable world, but I’m here to argue that they deserve space on your Thanksgiving spread.