Crisp smashed potatoes topped with silky smoked salmon, tangy crème fraîche, and fresh herbs make an elegant appetizer or brunch centerpiece with bold flavor and irresistible texture.

As an initiative redistributes a bumper surplus of spuds, here's a look at the Germans' great love affair with the potato. Around 4 million kilograms of potatoes, neatly sorted and stored in a cool, ...

These baby stuffed potatoes with smoked salmon will please a small crowd. Choose tiny yellow potatoes that aren't larger than golf balls. You can use multi-colored varieties too, as long as they are ...

Are they “empty carbs” to be avoided? Nutrition experts set the record straight. Are they “empty carbs” to be avoided? Nutrition experts set the record straight. Credit...Suzanne Saroff Supported by ...

Flavor like charcoal, convenience of gas, and control like pellet smokers. As an outdoor cooking lifestyle evangelist, Paul Sidoriak embraces all cooking and keeps up with the equipment and recipes ...

The Masterbuilt 560 Gravity Smoker has finally landed in Australia, promising charcoal flavor with digital convenience. We put it to the test to see if it lives up to the hype. Demons go for surprise ...

The potato came from a surprising mashup. Spuds are a basic, delicious food for millions worldwide, yet their origin and evolution have long been a scientific mystery. Not anymore, scientists say. The ...

A shortage of potatoes in Russia shows that Vladimir Putin's economy is "on the brink" as the humble vegetable becomes an unexpected guide to household finances, said The Telegraph. Spud shortages ...

See how the first Masterbuilt 560 Gravity Series Smoker performs on Aussie soil. We break down the good, the bad and what makes this charcoal smoker stand out. Find out if the hype matches the smoky ...

I’ve been working with computers for ages, starting with a multi-year stint in purchasing for a major IBM reseller in New York City before eventually landing at PCMag (back when it was still in print ...

Every major holiday as a kid, we’d drive to Dallas from Houston and stop off to eat at Woody’s Smokehouse. It was the kind of place that served smoked brisket and links by the pound, only had tea to ...