We found the method that will yield golden brown, deeply-flavored walnuts and pecans every time. Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering ...

I sometimes joke and say that as a Southern cook, I use pecans like other chefs use salt and pepper. That is to say, on just about everything. I love pecans and every other nut because they add a ...

Hunter Lewis is the editor-in-chief of Food & Wine. Prior to his time at Food & Wine, Hunter worked for Cooking Light, Southern Living. High in good-for-you monosaturated and polyunsatured fats, nuts ...

Why Toast Nuts Before Baking? Find out why you should never skip this step for your cookies, cakes and bread. There are two ...