Horseradish mixed with mayonnaise gives a zip to these boneless, skinless chicken thighs while the panko breadcrumbs form a golden crust.

Panko breadcrumbs are a Japanese variety of breadcrumbs and are made from bread that has been baked or toasted giving them a firm texture.

Helpful Hints:

Boneless, skinless chicken breasts can be used ...Read more

There’s always a new trend when it comes to eating healthier and losing weight. Many toy around with the idea of ditching gluten. For some, the absence of gluten is necessary because of health reasons.

According to Very Well Health, about 20 million people have a gluten sensitivity and could experience hives and rashes, stuffy and runny nose,...Read more

PHILADELPHIA -- Night owls, third-shift workers, and even plain old procrastinators have cause to celebrate, as Philly has a new 24/7 cheese vending machine. Find it housed in a bright-red booth right outside of Perrystead Dairy (1639 N. Hancock St.) in the Kensington neighborhood.

Step inside the booth and peruse the selection of Perrystead’...Read more

There’s just something about a warm bowl of noodles that puts a smile on a person’s face.

Toss them with some crisp and colorful veggies and a rich sauce in quick fashion, as this recipe from “Kitchen Sanctuary Quick & Easy” does, and the pleasure is only double — tripled, if you’re able to pinch a few pennies and clean out your ...Read more

PHILADELPHIA — I arrived in the City of Brotherly Love on a recent Friday evening tired, hungry and with places to go.

The Liberty Bell wasn't on my mind, or even Independence Hall. I was looking for Kobe Bryant's Philadelphia.

The late Los Angeles Lakers superstar spent the majority of his life in Southern California — but he never forgot...Read more

The concept is curious. Turn 347 International House of Pancakes locations nationwide into ghost kitchens that produce ballpark-themed fast food for delivery and pickup.

Ballpark Bites outlets have sprung up seemingly overnight, 44 in California alone, second only to the 76 in Texas. Maybe that's how ghost kitchens roll.

Major League Baseball...Read more

Here are two great reasons to cook chicken thighs in a heavy skillet: the crisp skin and the fabulous fat it leaves behind. That fabulous fat is the base for a lush sauce that has endless variations; using this method, you'll never eat the same dish twice.

The only things you need are a heavy skillet, quality chicken and patience. First, cast ...Read more

As springtime temperatures fluctuate, so do our moods and patience with trying to plan meals.

One day we're throwing open the windows, firing up the grill and declaring it "almost summer," only to be humbled by near-freezing temperatures and thoughts of chili and slow cookers the next. Consider these salads your middle ground.

Too early and ...Read more

I’ve tried baked Parmesan before, both packaged and homemade. It’s delicious, addictive and high in protein. But these oven-baked Parm Crisps take that to the next level with some creative flavorings.

I love the sour cream and onion flavor, which has a lot of bite from the onion and smoothness from the sour cream. Sure, they make basic ...Read more

Last year, the word to describe much of the spike in food prices would have been “heatflation,” as drought and high temperatures affected crop yields around the world, from olive oil in Spain (much to my colleague Javier Blas’s despair) to cabbage in South Korea.

This year we’re facing a different concept, still undeniably linked to the...Read more

Wheaties is getting yoked.

The Breakfast of Champions is releasing a new line of cereals with more than 20 grams of protein per serving "to serve today's modern athletes who are striving to be better everyday," General Mills recently announced.

But it's not just athletes looking to boost their protein intake, as the grocery baskets of many ...Read more

Sweet white balsamic vinegar balances tart rhubarb in a simple pan sauce for this quick chicken cutlets recipe. The main difference between white balsamic vinegar and the darker version is simply color — the former is made with white-wine vinegar and the latter with red. White is used here to get the sweet-tart complexity of balsamic without ...Read more

Oreo isn’t shy when it comes to experimenting with flavors.

The cookie conglomerate has released products with churro, waffles and syrup, and even a brookie, which was infused with brownies. It also had some questionable and fun matches with cherry cola and hot chicken wings — available in China — and now a childhood favorite has made the...Read more

LOS ANGELES -- On a rainy Saturday afternoon in late March, a block of East Hollywood is unusually quiet but for the corner of Fountain Avenue and North Edgemont Street. There, a line snakes halfway around the perimeter of a little vegan grocery store that's sparking with activity.

Inside, grime music blasts as a pop-up vendor doles out vegan ...Read more

MINNEAPOLIS -- Do you feel ashamed when you toss out rotting food? Maybe it's a produce bag of slimy green onions decomposing in the bowels of your fridge. Or a forgotten bin of leftovers that would have made a terrific reheated lunch, if only you had noticed it earlier.

Jiaying Zhao used to feel guilt-ridden, too. But she says wasting food is ...Read more

ST. LOUIS -- The newest cookbook from Eckert’s, the family-owned group of farms in Illinois and Kentucky, isn’t exactly a cookbook.

“The publisher calls it a bookazine, because it is a magazine-book hybrid,” says Angie Eckert.

It is the size and shape of a magazine. It is flexible, like a magazine. And most important, it is at least as...Read more

"It's impossible not to love someone who made toast for you," Nigel Slater, in "Toast"

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Bruschetta is toast with a fancy Italian name. A wonderful appetizer at cocktail gatherings and backyard barbecues, in our home, it's way more than finger food. Bruschetta for dinner is a simple and expeditious means of using up that half loaf of good ...Read more

MINNEAPOLIS -- Experiences, like fine wine, can get better with age.

That's why it took author George Sorensen decades before he wrote his fifth book, "Hot Dish Confidential: That Year My Friends Taught Me to Cook," which chronicles his journey from campfire cook to gourmet chef, all in a year's time.

"Often when you have an experience, it ...Read more

When it comes to Chinese comfort food, nothing beats a really good bowl of hand-pulled noodles or a steaming, silky bowl of mapo tofu. Yet our love affair with Chinese food often centers around dumplings.

Whether they're boiled, steamed or pan-fried, it's just so easy to eat five, six or even a dozen of the plump and juicy dough bundles stuffed...Read more

Breakfast in a cup certainly has its place: On a hurried morning into work, at a hotel that doesn’t offer breakfast, in a college dorm.

Though not cheap, these scrambles from Jimmy Dean are full of flavor (probably from that Jimmy Dean sausage) and are a high-protein (20 grams) way to start your morning. You just empty the egg cup into the ...Read more