A satisfying process of making pasta dough from scratch, with semolina flour, a bit of muscle, and a whole lot of love.

A team of engineering students at Norwich University has successfully designed and built a flour applicator for a local ...

If you are looking for a first course with authentic and rustic flavors, ricotta gnocchi with peas, pecorino, and guanciale ...

Evette Quoibia achieved the record with a cooking session that lasted for 140 hours, 11 minutes and 11 seconds.

Mercato di Luigi and Cantina di Luigi are the latest offerings by Kitchen Table group of restaurants in Vancouver.

On March 26, Jordan Siddons opened Smokee's Breakfast & Lunch at 235 Weaverville Road in Woodfin. It's the first ...

Key Company Analysis: Overviews, Key Persons, Recent Developments, Product Portfolio, Revenue Cargill Inc. CHS Inc.

Half a cup of rava/semolina/suji, half a cup of rice flour, one-fourth cup of maida, one tsp of salt, four cups of water, two chillies, one inch of ginger, two tbsp of coriander, two tsp of pepper ...

At Mleiha Wheat Farm in Sharjah, experts have developed a wheat variety with 19.3% protein content, potentially boosting the ...

When Rohit Ghai was pondering the concept for his latest Indian restaurant in London, he wanted to create an elevated ...

Evette Quoibia, a Liberian-Australian chef, breaks the Guinness World Record by cooking non-stop for 140 hours.