There's much more to the humble bay leaf than you may think, with the herb boasting surprising uses and benefits in both its ...

It's strange to think that a single leaf can make a difference in a dish's flavor, but when it comes to bay leaves, they most certainly do. Whether you use them to add a subtle bitter note to ...

Bay leaves are somewhat of an unsung hero when it comes to herbs and spices. Often overlooked or tossed aside, bay leaves ...

If a recipe asks you to add a bay leaf, would you listen? The leathery but delicate leaf, which is usually removed before a dish is served, has been a mainstay of Mediterranean cuisine for centuries — ...

The debate over whether bay leaves actually do anything in cooking is ongoing. While some chefs swear that they add a vital flavor profile, others — including celebrity chef Ina Garten — have publicly ...

On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and cooking the skewers over the embers of a fire. The bay infuses the meat with its ...

That fragrant leaf you’ve been fishing out of your soup might deserve more attention than simply being discarded. Bay leaves, those unassuming herbs that often get removed after cooking, actually ...

Three types of bay leaves and what they taste like It's time for a taste test. Let's find out the difference between California bay leaf, fresh bay leaf and Turkish bay leaf.

I prefer Turkish bay leaves because of their understated flavor; I use half as much when using the California variety. Fresh bay leaves are often available in the herb section of grocery stores. Use ...

Native to Mediterranean regions, the bay laurel (Laurus nobilis) is a well-known culinary herb. Also known as bay leaf plant, it’s a tree or shrub that grows outdoors in warm, humid climates or ...