Broccoli is packed full of vitamins and minerals, but it can be a little bit boring when boiled - so one doctor has shared ...

Dijon mustard, with its tangy and slightly spicy kick, is a secret weapon for adding flavor to vegan dishes. This article ...

Food writers across the USA TODAY Network selected their favorite spots; These restaurants are part of the USA TODAY ...

Zereshk polow is a traditional Persian rice dish that highlights the culinary magic of barberries. To veganize this dish, just leave out any non-vegan additives. Concentrate on infusing the rice with ...

Steak comes in a host of different cuts—filet mignon, ribeye, New York strip, T-bone, flank and more—that vary in price, marbling and preparation. But a version that’s not as likely to be on the menu ...

“My favorite high protein dinner is red lentil pasta topped with cooked ground turkey or beef meatballs and marinara sauce.

I stopped eating ultra-processed food altogether and have spent the last year learning more and more about them, paying ...

One writer has shared the foods she stopped eating after cutting out ultra-processed food for a year and while she says you ...

Make Sonoko Sakai's chunky chocolate miso banana bread, pasta with miso Bolognese sauce and miso-honey butter on toasted ...

USA TODAY recently released its Restaurants of the Year list. Here are 5 Daytona-area favorites worth a visit that we wish made the cut.

From studios to well-designed apartments, these Airbnbs allow you to experience this enigmatic city like a local ...

Houston's food scene mourned the death of Phat Eatery's mastermind, chef Alex Au-Yeung. Though the restaurant lives on in his memory, leadership teams at the Katy eatery have tapped a well-known ...