Yotam Ottolenghi is a writer and the chef-owner of the Ottolenghi restaurants, Nopi and Rovi, in London. He is an Eat columnist for The New York Times Magazine and writes a weekly column for The ...

When someone tells you about a UFO-themed taco restaurant, you have two choices: dismiss it as gimmicky nonsense or embrace the weirdness. Alien Taco & Tequila Bar in Jacksonville makes the second ...

Here’s how to thaw and cook frozen shrimp so it stays tender, sweet, and never mushy. Nils Bernstein is a food, drink, and travel editor and writer based in Mexico City. He is the food editor for Wine ...

Obama thinks extraterrestrials exist and he’s not the only former president to think so... here’s what the scientists believe ...

Add Yahoo as a preferred source to see more of our stories on Google. Fried mantis shrimp on white plate with lettuce. - Raytan/Shutterstock Typically, when you see shrimp, you're actually looking at ...

One of the powers of food I appreciate most is its ability to transport — how eating cinnamon toast or chicken noodle soup brings me right back to my childhood, or enjoying a lobster roll puts me on a ...

The specter of radioactivity in food just reared its head again, with another shipment of imported shrimp recalled for possible Cesium-137 contamination. The MAHA Commission 2025 report unfotunately ...

I recently asked a group of friends to define “stew,” and most agreed that a stew should have a long cooking time. Respectfully, I disagree! I think just about any food simmered in a sauce can be a ...

This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. I recently ...

One of my favorite soups to order in town is shrimp and corn soup. When I got “Chef Celeste’s Louisiana Kitchen” cookbook by Celeste Gill, I turned to the first recipe, shrimp and corn soup, and I ...