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One pillar of Milk Street’s approach to cooking is contrast — we pair tangy flavors with sweet, and creamy textures with crispy ones. And that’s why we often use quick pickles in our cooking; they cover many of those bases at once.

When grilled perfectly, chicken skewers come away from the fire tender and smoky. Except perfection on a grill can be elusive; they just as easily finish tough and overcooked.

Health officials are investigating an outbreak of E. coli food poisoning among students at the University of Arkansas, with dozens reporting symptoms and five people needing treatment in the hospital.

Salmorejo is Spain’s lesser known but creamier tomato-based chilled soup. It has fewer than half the ingredients of gazpacho, but is no less flavorful thanks to a topping of savory ham and hard-cooked egg.

Making salad dressing can feel daunting for many of us. We either fear it a little, and keep hitting the bottle (bottled dressing, of course), or if we do make our own, we get stuck in that one-dressing rut.

Bologna sandwiches may be the easiest kid’s school lunch, but it’s not difficult to prepare brown-bag meals that parents can appreciate too.

OTTAWA — sa¹ú¼Ê´«Ã½'s food inspection agency says it has completed its investigation into the cases of potato wart in Prince Edward Island that halted exports to the United States.

Afterschool snacks can cater to more than just the kids. A few simple, sophisticated tweaks to classic treats — popcorn and peanut butter cookies — creates snacks everyone will enjoy.