National Food

The salt-and-pepper treatment is a Cantonese technique that can be applied to give almost any meat, seafood or tofu a crunchy exterior and tongue-tingling flavor.

KHAN YOUNIS, Gaza Strip (AP) — It cost a fortune, she said, but Asmaa Fayez managed to buy a few zucchinis in a Gaza market. She cooked them with rice and brought it to her 4-year-old son, who has been in the hospital for the past week.

This is a photo collection curated by AP photo editors. The Associated Press

U.S. regulators said Friday that they would allow three new color additives made from natural sources to be used in the nation's food supply.

Cooking for your mom on Mother’s Day is probably the Best Gift Ever for a lot of moms.

This crisp, colorful salad gets meaty, briny flavor from oil-cured olives and fruity tang from pomegranate molasses. It’s light and fresh, but hearty enough to serve for brunch or a light supper.

You know that burst of flavor you experience when you take a bite of certain savory foods , such as meat, fish, mushrooms or miso? That sensation of “whoa, that is just delicious!” In all likelihood, you are tasting umami.

Shrimp is payday food for many, but Raul Ortega figured out how to make the shrimp taco affordable by using fewer shrimp while optimizing flavor.

Tavče gravče, which translates as “beans in a pan,” is a Macedonian classic.

Hot cross buns are an Easter specialty with a light, enriched crumb that’s studded with currants and flavored with a gentle mix of warm spices and a hint of citrus.