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A leisurely way to make a super comforting and filling soup that makes rainy days more bearable. And the leftovers are even better.

Who knew that baking legend Jim Lahey's brilliance extended not just to bread and pizza maverick but also to béchamel whisperer?

Stop it. Please just stop it. Make it go away. Pretty please. [Editor's Note: A rant by David about the recent deluge of white stuff.]

Get the kids excited about cooking and baking with these fun gifts.

A poetic take on fresh clams simmered in white wine. This comforting Portuguese classic is sorta the epitome of simple done well.

Taste of Portugal, our first spice blend, is bursting with the flavors I grew up with: smoked paprika, garlic, citrus, bay leaf, piri piri chiles, coriander, red wine, and more.

Hummingbird cake is as sweet as it sounds. This snacky, loaf pan version is made with whole wheat flour but still adores a smear of cream cheese icing.

Paula Wolfert, the reigning monarch of the Mediterranean, fesses up her culinary secrets when it comes to making France's classic beef stew, called a daube.

Get ready to fill your Netflix queue with 100-plus romantic, uproarious, charming, kooky, or otherwise memorable food moments in movies.

Renowned and beloved chef and cookbook author Hugh Acheson shares more about what's really going on with restaurants with us.

David welcomes Amy Traverso as the new co-host of the podcast Talking with My Mouth Full. Grab your earbuds and listen as they usher in season three together.

David explains the confluence of circumstances and memories that inspired him to devise a croque monsieur casserole.

David and The One sit down to their first backyard dinner of the season, a very candid, unstyled, non-fussed affair.