In today's Miss Manners column, advice columnist Judith Martin responds to handling the transition from savory to sweet items ...

DEAR MISS MANNERS: I am a fine artist, with a studio attached to my home. Friends and visitors often ask to see the studio, ...

However, when moving from bacon and eggs to toast or muffins, how should one get a clean knife? The knife and fork disappear ...

On a few occasions, I’ve had a visitor who looks aghast and murmurs something to the effect of, “I didn’t think it would be ...

According to Anderson,the best way to caramelize onions is low and slow, slow, slow. "The key is to take your time to develop deep flavor," he explains, noting that the worst caramelized onions are ...

They’re famed for making us frisky. Yet far from being seductive, whenever I’ve had oysters I’ve felt ungainly and gauche.

No longer will dinner prep be a tear-inducing experience if you follow these two simple tips from researchers from Cornell ...

October can be one of the busiest and most important months for gardeners, with frostier weather and shorter days on the ...

See at CNET. To separate the essential from the superfluous or downright useless, we asked culinary pros to share the tools they swear by and ...

As John Bridges, etiquette expert and author of "How to Be a Gentleman," notes, seating arrangements are often based on ...

For knife knerds, Civivi’s reputation is pretty well established. The mid-level option of three We Knife brands offers knives ...

Foods in the freezer — are they safe? Every year, thousands of callers to the USDA Meat and Poultry Hotline are not sure about the safety of items stored in their own home freezers. The confusion is ...