Mix chopped crab sticks, rice, canned corn and mayo (most Soviet salads are made with mayo). And that's it! Optionally you ...

Canned chickpeas don't have to taste like it. With a little baking soda, you'll get luxuriously creamy chickpeas straight out ...

When you're making a big batch of queso for your next game day or get-together, try adding these canned ingredients to really ...

Preheat the oven to 400 F. Slice each jalapeño in half lengthwise and scoop out the seeds and membranes. Place the cleaned ...

Watch as a massive beef leg is transformed into delicious canned meat, preserved in glass jars using time-honored techniques. It’s a fascinating look at sustainable food preparation in a rural ...

Do you have a cooking worm that takes over your personality on Thanksgiving and turns you into Monica from F.R.I.E.N.D.S. or Lily from How I Met Your Mother? Check out the recipes below that will help ...

She continues: “Currently the Food Standards Agency have not changed their advice on limiting canned tuna to four cans per week, however in my view, if you ate that much tuna you could be ...

Joining us to share how he adds a Creole 'kick' to traditional French Bouillabaisse is Chef Joey Medellin. Chef Joey is the Executive Chef with Craft, a cruising restaurant on the Hillsborough River.