If you buy fresh basil in the produce section of your local grocery store, it might not last as long as you'd like it to. But it tastes so much better than the freeze-dried basil that you can buy ...

The frittata with tomatoes and basil is like, the real deal when it comes to Italian classics. And seriously, it is like a ...

Basil (Ocimum spp.), a widely used herb that adds flavor to sauces, salads, main dishes, and sides, is native to Southeast Asia, India, and Africa. Different varieties vary in size, shape, and flavor, ...

If you live in a warm enough area there are some things you can do to keep your basil happy through the winter to flourish ...

Salty, earthy, funky, is how Sarah Jampel for “Bon Appetit” describes miso, the fermented, versatile ingredient that she puts in everything from pasta salad to apple pie for a mega flavor-boost. Miso ...

Tom Douglas and Seattle Kitchen contributor Katie O both grow and love to eat basil. Tom Douglas says his very favorite thing to do with basil in the summer is to use it in a Panzanella salad. Listen ...

Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal provide personalized answers with practical cooking advice that you can’t find on Google. They answer questions like “Do you need to ...

To blanch or not to blanch? That is the question when it comes to making basil pesto. Many cooks blanch the leaves for a few seconds so the pesto retains a vibrant green color. But will a few seconds ...

In addition to adding delightful flavor to your recipes, basil has antioxidants, anti-inflammatory properties and is high in vitamins K, calcium, iron, lutein, zeaxanthin and a handful of other ...