Where did the expression “cool as a cucumber” come from? Cucumbers aren’t inherently cooler than a squash or a tomato, but for some reason, the cold standard is a dark green, heat-loving vegetable.

Family dinners can be the best part of the day, but it can also be a challenging concept.

No matter how brutal the summer heat gets, a few items in the garden manage to thrive.

Summer never lasts long enough, but sadly, peach season is even shorter.

One of the best things about cooking is the way it brings people together, whether to prepare the meal or to enjoy the results.

Homemade ice cream is a delicious treat that people can make at home and enjoy themselves with different tips and tricks on making ice cream and how to store ice cream to keep it fresher.

While it’s fun to take guests out to our area’s wide variety of restaurants, having a few things on hand for impromptu meals can make for a smoother visit.

Cherry tomatoes have often been regarded as a pallid stand-in for their bigger counterparts, relegated to the salad bar and appreciated more for their pop of color than their taste.

The world’s oceans provide us with much more than just food and fun, as the organizers of the World Oceans Day Festival are ready to explain, but fresh seafood and a full day of activities are a huge part of the June 8 event. The festival, held at Stewart Beach in Galveston, celebrates the o…

A recent trawling expedition in the Galveston Ship Channel brought up the mini-makings of a seafood platter: there were young crabs, shrimp, squid and trout in abundance, along with a few less recognizable fish.

Can you remember the last time you tried a totally new food? Galvestonian Cynthia Wojcik can, partly because it was just last week, but mostly because what she tried was kombucha tea, a fermented sweet tea. “It’s a little bit tangy, but it also has a little sweetness,” she said. “I like it.”

Life is sweet, even without sugar, according to Texas City health coach Oralia Acosta. Her May 14 presentation at Rosenberg Library, “Sugar: Pain or Pleasure?” delves into the science and sensation of sweetness.

How many people reflexively follow the words “Mother’s Day” with “Brunch?” Of all the Mother’s Day traditions, one of the most enduring is a leisurely meal full of indulgent splurges for Mom.

“Strawberry Fields Forever” isn’t just a great Beatles song; it’s also the fervent wish of many of us, who wish that the season for luscious red berries lasted all year.

With crawfish season hitting its peak, there’s a lot for fans of the little crustaceans to celebrate. The celebration at Sunday’s ninth annual Rotary Club of Galveston Crawfish Boil promises to be bigger than ever, with an expanded menu adding to the afternoon of food, Zydeco music and family fun.

Sweets are a traditional part of Easter and Passover, and since those holidays fall a little later on the calendar this year, those of us with an active sweet tooth are ready for the arrival of springtime’s signature treats.

There aren’t many foods that taste better when you pile them up in a big stack, but somehow pancakes do. That serving technique would never work for pizza or fried eggs, and only works for enchiladas in New Mexico, but is part of the DNA of pancakes.

Is there any more welcome sign of spring than seeing little green sprouts? Not the botanical kind, but girls selling boxes—and cases—of Girl Scout cookies.

St. Patrick’s Day celebrations in America rely on corned beef and green beer to set the culinary tone, but Irish cuisine is no longer small potatoes. In recent years, it’s become easy to find Irish products in local grocery stores, especially in the dairy case.