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| For perfectly cooked salmon every time, poach it in olive oil |
| Eat like the athletes with recipes for olive oil-poached salmon and tomato-watermelon salad from the US Open chef. |
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| Elizabeth Heiskell shows how to make a rib roast last all week long |
| Food contributor Elizabeth Heiskell joins Megyn Kelly TODAY with a recipe for a delicious rib roast that will last all week. After prepping the roast, Heiskell shows Megyn how to use the leftovers in a wrap, as well as a noodle salad with peanut sauce. |
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| Summery Spanish tapas: Garlicky shrimp, grilled corn and pineapple sangria |
| Serve up summery tapas with sautéed garlicky shrimp, charred corn with paprika and sweet pineapple sangria for sipping. |
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| Need a pumpkin-spice fix? Dunkin' Donuts fall menu returning this month |
| "It seems our fans are demanding pumpkin earlier and earlier each year." |
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| Candy corn just got a big makeover — and we're not sure how we feel about it |
| It looks like a candy corn ... but it sure doesn't taste like it. |
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| Here's why the soda McDonald's, Burger King actually tastes different |
| All sodas are not created equal. Here's why. |
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