Boston-area chefs share their best tips for enhancing canned clam chowder — from adding fresh clams and bacon to balancing salt and finishing with bright, flavorful garnishes.

When it comes to exploring Black foods, cultures and histories in the U.S., author Anela Malik says her book, “American Soul: The Black History of Food in the United States” (National ...

From jellied eel to mock turtle soup, these once-popular American dishes have all but disappeared from modern tables.

Canned lobster deftly toes the line between classy and convenient, but it has gotten pretty pricy. We spoke to an expert who gave us the lowdown about the cost.

These Dutch oven recipes cover soups, stews, braises, breads, and roasts and make for reliable, flavorful meals that make the ...

The heavy cream should be at room temperature, not cold, so there isn’t a drastic temperature difference when it’s added to the soup, which helps prevent curdling. It should always be added after the ...

Canned potato soup can feel a bit plain and lackluster. Thankfully, there's an easy way to level it up which gives those ...

They must have been high quality. The American Restaurant in Lander advertised oysters as the focal point of dinner in an 1888 snippet in the Lander Clipper newspaper. These were Atlantic oysters, ...