Al Roker has very strong opinions on food. The TODAY weatherman hates pumpkin spice lattes (“There’s no pumpkin in it — it’s chemicals”) and detests truffles (“They smell like feet”). One thing he ...

Spread a little aïoli over each piece of toast. Make a teardrop of the anchovy by bringing the ends together and placing on top of the aïoli. Fill the centers with salmon roe, sprinkle with a few of ...

To prepare spaghetti with tomato, anchovies, and pecorino, clean the fresh anchovies: remove the head, make a cut along the back, and gut them, rinse under running water and open the fillets like a ...

Certain foods seem to have sprung, ready-made, from a cosmic conveyor belt to the dining table. Ketchup? It comes from a factory in Pennsylvania. Goldfish crackers? From Pepperidge Farms, right? And ...

Never to be outdone by their Italian neighbors, cooks in Provence have their own fragrant version of pesto. We first came across pistou in Marseille as a no-cook basil and garlic sauce stirred into a ...

These Crispy Fried Anchovies, known as Hamsi Tava in Turkish, is a popular dish along Turkey’s Black Sea coast. Crispy, ...

"Our anchovies are life-changing for a lot of people," says chef Stuart Brioza, who's instituted an entire "anchovy protocol" at his acclaimed San Francisco restaurant State Bird Provisions. The ...