Amy McCarthy

That kitchen towel hanging by your sink could be spreading far more bacteria than you realize. Food safety experts explain why kitchen towels get dirty so quickly, the signs your towel is already too contaminated to keep using, and how often you should swap them out.

Learn how to choose the best steak at the grocery store with expert tips on steak cuts, marbling, grades, and freshness for great results.

When late March and April roll around, the hankering I get for crawfish is absolutely insatiable. I’m a Louisiana native who grew up eating crawfish at my family’s backyard boils, and there’s no food that signals the arrival of spring more to me. This has been an unfortunate fact for most of the nearly 20 years that I’ve lived in Dallas, because the crawfish scene here has long been unrelentingly bleak.

Learn how to tell if blue cheese has gone bad, including signs of spoilage, unsafe mold, and how to store it properly to extend its shelf life.

Is discounted meat safe to buy? Here's how to tell what's still good, what to avoid, and how to cook bargain cuts for the best results.

San Antonio businessman Frank Liberto created the cheesy, spicy concession that would change the game forever.

Chefs, owners, servers, and wine pros explain the best time to dine out—plus the one reservation window nearly everyone says to avoid.

Choosing the right steak cut depends on whether you prioritize tenderness or flavor, with cuts like filet mignon offering unparalleled tenderness and ribeye delivering bold, beefy richness.

The science behind freezing and thawing reveals why this reassuring label can be misleading.

In this beloved Dublin takeout dinner, crunchy chicken, fluffy chips, and a numbing, spicy coating—plus curry sauce for dipping.

The bright-green drink dominating social feeds today began with a very different brewing style—and a journey across cultures.

The Shake Shack founder and hospitality legend discusses the burger chain’s early days, its successful IPO, and what’s next.

Concerns around Gulf oysters are growing following a major outbreak of Vibrio vulnificus, sometimes described as "flesh-eating bacteria," in the state of Louisiana.

In the fourth season of FX’s “The Bear,” Carmen “Carmy” Berzatto, Sydney Adamu, and the rest of the gang find chosen family amid constant uncertainty

One dollar oysters are disappearing. Here’s why.

It’s early in the season, but optimism abounds

While major egg producers have struggled with avian flu, small egg farmers have been able to keep their prices steady and win new customers.

Robert F. Kennedy Jr. has expressed his intention to make unpasteurized milk more widely available if he ends up leading Department of Health and Human Services. Here’s why raw milk is currently regulated.

Food service workers are increasingly fighting for more regulations that protect them from heat and other effects of climate change that seep into the kitchen.

At the Laura Ingalls Wilder homestead, tourists can see the author’s one-time home and live out the fantasy of the “Little House on the Prairie” books.