Food

Have you ever pulled a single chip from a mound of nachos and took half the chips with you? Or made a sauce that left your chips soggy? Here are some tips to save your nachos before Super Bowl Sunday.

WEEKNIGHT VEGETARIAN | Croquettes become another way to artfully employ leftovers

Oliver Brewing adds liquid nitrogen to its pub-style ale, for an extra-smooth texture.

WINE | It took a big producer, a top U.S. importer and no marketing costs. And now it’s sold out.

PICKS | A couple of Spanish wines round out the interesting mix of imports in this week’s recommendations.

Fried chicken takes the place of the tortilla in a fast-food creation that just hit stores nationwide.

For many, including a former D.C. cafe owner battling cancer, any changes could threaten their treatment.

The U.S. imports much of its fresh produce from Mexico, so a 20 percent tax could affect consumption and supply of the increasingly popular avocado -- and much more.

At the new Mezcalero Cocina Mexicana, chef Alfredo Solis has developed a recipe that simulates the steaming technique of basket tacos.

WEEKEND KITCHEN | How to tell whether the fruit’s looking good inside; plus, top recipes of the week.

An unexpected day off school is perfect for family cooking that doesn’t involve running to the store first

FIRST BITE | Ryan Ratino has started strong, with standouts in each course.

The group of 10 chefs, led by Thomas Keller and others, won the prestigious Bocuse d'Or for the first time.

$20 DINER | The packed dining room in Derwood celebrates fiery yet complex flavors.

RECIPE ROUNDUP | Here’s a menu of simple Chinese dishes from Fuchsia Dunlop, Peter Chang and more.