Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise ...

Lindsey DeSoto, RD, is a nutrition writer, medical reviewer, and registered dietitian who helps clients improve their diet for health-related reasons. Her writing covers a variety of topics, including ...

This viral hard-boiled egg hack promises faster cooking and easier peeling with less mess. I put it to the test to see if it ...

Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven years. She is currently an editor at Food & Wine magazine, focusing on trends and ...

Lindsey DeSoto, RD, is a nutrition writer, medical reviewer, and registered dietitian who helps clients improve their diet for health-related reasons. Her writing covers a variety of topics, including ...

Tapping to pay is quick, but cybersecurity experts warn there’s a way someone can virtually pickpocket you. Read on for how to keep your money safe. The tech that makes it easy to pay could make it ...

Add Yahoo as a preferred source to see more of our stories on Google. “I think a lot more domestic events outside of Washington are great. Let’s do more of it,” a former senior adviser to Trump told ...

The White House may lean on surrogates to drum up support for President Donald Trump’s economic agenda ahead of next year’s midterms, according to a new report, which comes after the president veered ...

There's nothing quite like a perfectly poached, scrambled, sunny-side, hard boiled, or runny egg in the morning. It just sets the right tone and gives you all the energy you need for the day ahead.

Ghost tapping tries to exploit tap-to-pay to steal your money. The scammer targets physical payment cards and mobile wallets. The scam can be hard to pull off, but scammers persist. Tapping to pay for ...

When it comes to fashioning hard-boiled eggs for deviled eggs — the correct term is actually hard-cooked — you don't want rubbery whites or shells clinging like barnacles or a sickly greenish ring ...