Here’s why and how to use sweet, or knotted, marjoram.

Compared to the "Scarborough Fair" quartet of herbs – parsley, sage, rosemary, and thyme – marjoram is not as familiar to most people and is not commonly used in recipes outside of Italy and the ...

Dried marjoram, used sparingly, is an acceptable substitute ... Chop the leaves, but do not use the stems; add at the end of the cooking time.

Recipes like Balsamic-Rosemary Butter Melting Potatoes ... Sage, marjoram and prosciutto combine for a warm flavor. If you ...

Tomato -- Allspice, basil, cloves, cumin, fennel, marjoram, oregano. Herbs can be combined for specific foods. Having premixed combinations on hand speeds cooking and helps assure ... herbs (any herb ...

We were immediately served steaming hot pita along with olives, olive oil, and za’atar, a seasoning spice common in Middle ...

From seed oils to olive oil, we now have an overwhelming choice of what to cook with. Here’s how they all stack up, according to the scientific evidence ...

When making apple pies, canned filling is an easy shortcut, but faster doesn't need to mean bland. Here are some easy tricks ...

Pointers for how much salt you’ll need per pound, why glazing is better than basting, our favorite flavor combos, and more.