It's that time of year when some garden produce is turning ripe faster than you can eat it. One way to make it last longer of course is to pickle it.

Food-borne botulism is rare but deadly. Prevention depends on safe food handling, proper canning and avoiding ...

Preserving food can take many forms. Canning and salt-packing require some science know-how - and can be risky if not done correctly. Personally, I prefer the simplicity of freezing and the tangy ...

Tomatoes are one of the most common plants in the home garden. Learn how to tell if your tomatoes are done for the season and ...

Snapped, stir-fried and pickled green beans are back in a big way as cooks bring new energy to one of summer’s most reliable vegetables. With evolving recipe styles, green beans stay in the mix, ...

Have you seen the meme with the guy holding his first homegrown tomato and saying it only cost him $157? Hilarious, right?

It’s September, and I still haven’t harvested a single red tomato. The beets are still grape-size and, so far, my four plants have produced only two zucchini. But the green beans? They’re suddenly ...

Fermented foods include yogurt, kimchi, sauerkraut, miso, tempeh, kombucha, some cheeses, sourdough bread, and wine and beer.

From award-winning wines and olive oils to versatile spreads and syrups, these are the best foodie souvenirs to bring home from the Middle East.

As summer produce reaches peak ripeness, home cooks turn to the freezer and not just for leftovers. Freezer conservation is ...