The reason is kind of a big dill. We uncovered the answer to this food mystery, with the help of a food historian and pickle ...

These lamb chops, seasoned with black pepper and cumin and served with a punchy pickle-caper sauce, are a dinnertime crowd ...

Have you ever chomped into a pickle expecting to hear a satisfying crunch, just to discover you’ve actually bitten into sour, soggy mush? Not all pickles are created equal. To get to the bottom ...

Review: These didn't have any crunch, and I didn't even really feel like I was eating a pickle. These were better than the original sweet gherkins, but only because less is more. In an ideal world ...

The easiest way to make your store-bought hummus restaurant-quality is with premium extra-virgin olive oil. Add a divot to ...

Not this one: Set it and forget it. We love quick pickles on sandwiches because they add acidity and crunch—and you don't have to be someone who's "into canning" to make your own. These pickles ...

Thursday is kind of a big "dill" for pickle lovers. November 14th marks the national celebration of the tart, sometimes sweet, and occasionally spicy vegetable! 69 News reporter Blakely McHugh was ...

You can easily make it yourself — chop up a pickle or two, and mix it into any store-bought hummus to add some tang and crunch. For an additional hit of pickle flavor, stir in some spoonfuls of ...