In this episode of In the Kitchen with Matt, I will show you how to make hummus. I love hummus, and this homemade hummus ...

Sugar is not a poison for dogs, but if eaten in excess, it can upset the gut and cause vomiting and diarrhea. Many of the ...

We've rounded up the most ill-conceived, gross, and audacious shots and shooters that have likely only ever been consumed at ...

Once dismissed as ‘tasteless hippy fodder’, the humble bean is suddenly everywhere – cheap, sustainable and packed with ...

Using more laundry detergent is not necessarily better. Here's how much powder and liquid detergent to use for different load sizes.

While eating curries in restaurants and from takeaways is an excellent national pastime, making your own Indian curry at home ...

Pumpkin pie, originally adapted from Native American squash dishes, has evolved into a symbol of gatherings and gratitude, ...

A Long Island iced tea has a long list of ingredients, but it's simple to make. Simply add one part of each ingredient and ...

Pascal's Manale in made New Orleans barbecue shrimp famous in the 1950s. It's still served today and is easy enough to make in your own kitchen when the craving hits.

A gin riff on the Gin Gin Mule: pomegranate, fresh lime, and mint, finished with spicy ginger beer. Serve over ice and garnish with extra pomegranate arils and mint.

October serves as a natural culinary gateway to comfort foods, and chili is an example of that. As the weather begins to cool ...