Ahead of National French Fry Day, metro Phoenix and Flagstaff restaurants were named best in US for fries made in "unexpected ...

Made from fermented black garlic, this ketchup has a sweet yet smoky and umami flavor that can take your meats and vegetables ...

Ketchup is great with fries and burgers, sure, but it can also take marinades and sauces to the next level, thanks to its well-rounded flavor profile and thick, glossy texture.

I like to enjoy this mushroom stir-fry recipe over steamed rice or rice noodles topped with sesame seeds, furikake, and green onions, but it works with a variety of herbs, including basil, parsley ...

Mushroom Duxelle 350g mushrooms, sliced 1 tablespoon oil 2 shallots, finely chopped 25g butter 1 tablespoon balsamic vinegar Salt and pepper to taste Heat the oil in a large pan until smoking hot.

Ketchup and mustard are a magical combo. While each condiment has existed for over a thousand years in some form, here's what helped make them inseparable.

Arrange the greens on top with the remaining parmesan and finally the mushroom duxelle. Brush the edges with egg yolk and place the other piece of pastry on top, pressing down.

As restaurants around the country make the humble mushroom an essential main dish, home cooks can learn a few tricks for dinner, too.

Following exhibits of giant mushrooms and helter-skelter slides, experimental artist Carsten Höller moves into avant-garde cuisine.

There was ketchup made from anchovy and stale beer, walnut ketchup, mushroom ketchup and ketchup made from fruits. In 1812, James Meade was the first to create a tomato ketchup and by 1834, Ohio ...

Britannica says ketchup used to mean “a puree based on mushrooms, unripe walnuts, or oysters” that was primarily used in cooking in the US.