Houseman’s Ned Baldwin Expands to Brooklyn At Zoli, inside Amant, the chef and fisherman takes an entirely new approach to “museum food.” ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. There is (obviously, clearly) nothing wrong with ...

In our second episode we will go to Piedmont for the warm sauce whose aroma won't leave you for days. With us artist and cook Poh Ling Yeow (and if you understand Italian, don't miss the Italian ...

Bagna cauda is Italian for hot bath and refers to pungent anchovy and olive oil dip. Since the solids in bagna cauda fall to the bottom, it is best set out in a shallow dish or a fondue pot. You can ...

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Bagna Cauda is a hot dip that's native to Italy. Unlike many other holiday dips that are built around sour cream, cream cheese and even mascarpone cheese, it contains extra-virgin olive oil, garlic ...

Bagna càuda is a classic dish from the Piedmont region of Italy. Stanley Tucci raved about the garlic dip on “Stanley Tucci: Searching for Italy.” ...

A great party canapé, if a little messy, so best eaten outside “It’s very messy,” says Lulu [Peyraud, winemaker of the famous Tempier estate]. “It is best eaten out-of-doors and it has to be eaten ...

You either love it, or you don’t. But honestly, it’s pretty easy to love bagna cauda. Traditionally served warm and used as a dip for raw vegetables, bagna cauda is a classic Italian sauce that ...