Don't forget to score your chestnut shells before you roast them or they could explode. You can also add flavorings like ...

Hunter Lewis is the editor-in-chief of Food & Wine. Prior to his time at Food & Wine, Hunter worked for Cooking Light, Southern Living. High in good-for-you monosaturated and polyunsatured fats, nuts ...

You're missing out if you aren't toasting nuts for your salads or soups. This culinary technique brings out their nutty aroma, elevates their texture, and releases ...

Mix the above and spread in a shallow pan. Bake at 250 degrees until crisp and brown. Stir as needed during the baking period so the seeds will brown evenly. Soak dry soybeans overnight, drain and dry ...

Protein-rich and portable, nuts have always been the utility players of the snack world — good for that mid-afternoon energy dip, but generally not the kind of thing to make the crowd go wild. But ...

so pecans are well-coated. Combine sugar, orange rind, seasoned salt and curry powder in a small paper sack or plastic bag. Add pecans to bag, and gathering the neck of the bag, shake vigorously to ...