Mark Reynolds

The U.S. says Israel was behind this week’s remote detonations of Hezbollah’s communication devices. How was the operation pulled off?

Alexandra Stafford shares her easy techniques for making pizza at home — no kneading or stand mixers required.

Fast-food owners are belt-tightening — but not laying off workers — three months into the new $20 minimum wage.

Food writer and recipe developer Ben Mims scours the world for great cookie recipes. Former professional basketball player Laurent Correa is turning out some of LA's best croissants.

Pastry chef Victoria Granof relishes the diverse, and often misunderstood, sweets of Sicily.

Georgina Hayden makes her family's Greek-Cypriot recipes more achievable. Amber Guinness entices the palate with coastal Italian snacks and seaside refreshments.

Jim Meehan asked some of the best bartenders on the planet for their favorite cocktail recipes — and put them in a book. Archaeologist Tate Paulette explores ancient beers.

Marilyn Leviton, 91, ran the Hollywood Arby’s with her family for decades. Since they closed it in June, customers have joined in mourning the end of an era.