There’s something magical about pistachios in desserts. Their subtle nuttiness, natural sweetness, and beautiful green hue ...

Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple ...

Lemon bars are prized for their tangy sweetness, but the bright acidity of lemon juice can read a little one-note.

February 26 is National Pistachio Day! Pistachios have been around since the pre-Biblical times, but first started being cultivated here in the U.S., namely in California, in the early 1900s.

Exotic, fragrant, beautiful – what’s not to love about this luxurious cake? Topped with icing and baked in a bundt tin, it's a cake for when you're out to impress. For this recipe you will ...

Groundwater depletion, climate shifts and policy failures threaten one of the world’s largest pistachio supplies, in Rafsanjan, Iran. The situation should be a warning to others about climate ...

The “Pistachio Principle” to lose weight suggests eating in-shell pistachios slows consumption. The discarded shells are a visual reminder, reducing overall calorie intake.

Watch Preheat oven to 170°C. Pour batter into a greased pan, swirl in raspberry compote, and bake for 30-35 minutes. Cool before serving. Whisk eggs and sugar until fluffy. Fold in pistachio and ...

Unblemished, large, plump, dark-green nuts are the best quality. Buy them from a reliable shop with a high turnover to ensure that they are not rancid or artificially dyed. Pistachios can be ...