The fifth taste, called umami, isn't hard to replicate if you know the ingredients that have it in spades. Use these options ...

I love slow cooker pot roast - tender slices of chuck roast, meltingly soft carrots, little golden potatoes that burst from ...

Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations.

Lunchtime at work doesn’t have to be boring or repetitive. With a few fresh ideas, you can turn midday meals into something ...

Bored of the same old Thanksgiving dinner but don't want to abandon the classic main turkey dish? Try some fun new sides like ...