Kat Kinsman is an award-winning writer, editor, podcast host, and public speaker with over 17 years experience creating food and beverage-based stories, videos, podcasts, events, books, and live news ...

3 large egg whites I highly recommend using pasteurized eggs for this recipe since the meringue is not cooked. In a medium-sized mixing bowl, mix together flour, milk, yeast, and salt until stiff. Cut ...

Store-bought tortilla chips from Vallarta are my go-to, but if you’re going the full supermarket experience, I love Calidad’s yellow corn chips. If you want to make the nachos vegetarian or vegan, ...

Country icon and culinary queen Trisha Yearwood is no stranger to dreaming up a twist on a delicious sweet treat, but her banana split nachos seem to take the childhood treat to new heights. Yearwood ...

TODAY's food stylist and culinary producer Katie Stilo is in the kitchen cooking up great game-day recipes to celebrate the start of football season. She shows us how to make Italian-inspired focaccia ...

1. Position a rack in the center of the oven and preheat the oven to 425 °F. 2. Arrange the pork skins on a sheet pan large enough to hold them and top with the cheddar and the meat. Transfer to the ...

When I need an easy-to-make yet satisfying meal that everyone will love, I make these shredded chicken nachos. They are loaded with juicy and tender chicken, melty cheese, and all the classic toppings ...

Barbecue chicken nachos may be the perfect, year-round snack. With the combination of carby goodness with oodles of savory toppers like avocado, jalapenos, and more, we’re yet to meet a plate of ...