This Spider Web Slime is the perfect mix of creepy and cozy — fluffy enough for endless play, stretchy enough to spark ...

Recipe for Disaster is Slate’s column about what recipes get wrong—and how to fix them. If you’ve noticed a recipe annoyance, absurdity, or outright lie, file your complaint here and we will ...

Pumpkin bread seems like one of those fall treats you can’t really mess up. As long as it tastes like pumpkin, is packed with spices, and isn’t totally dried out, you have yourself a winner, right?

Plus, King's tips to recreate the dishes at home with alternate ingredients. Chef Melissa King is known for blending her Chinese culinary roots with Californian and global flavors, and for the first ...

Her dish isn’t lazy at all, but is generous and unhurried, with time turning tomatoes, wine and bone-in meat into a rich, glossy sauce. By Melissa Clark Good morning! Today we have for you: A sugo ...

“I was losing my mind,” the chef and writer Samin Nosrat said. We were sitting in the living room of her small house in Oakland, and she was describing a period in her life, just after the arrival of ...

Novartis has stuck on a second deal to its partnership with molecular glue degrader biotech Monte Rosa Therapeutics that includes a $120 million upfront payment. At the center of the latest deal is ...

It’s the anchovy-garlic butter. (It’s also because it’s easy and comes together in less than half an hour.) By Melissa Clark Today we have for you: A five-star salmon supper for anchovy lovers (and ...

SAN FRANCISCO (KRON) — A replica of famous Bay Area landmarks was put together one toothpick at a time. In the latest episode of “15 with Justine,” host Justine Waldman meets artist Scott Weaver, a ...

This spoonful of Halloween spirit can be accomplished with the help of even the youngest Pre-K kid and the supplies are inexpensive and easy to find, so the stakes are especially low. Work with your ...

The Emmy-Award winner’s cookbook, ‘Cook with Clydeo,’ is out Sept. 9 Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the weekly recipes for the print magazine as well ...