Bratwurst, beer, cheddar and soft pretzels are a natural Wisconsin combination. Put them all into a popper and you've got a great game-day snack.
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In this edition of “Server Diaries,” we follow a pool bartender at a country club in Maryland through the seven shifts leading up to his termination.
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In an unprecedented cyberattack, hackers hit the refrigeration and freezer systems of hundreds of supermarkets across France, raising temperatures to as high as 122 degrees. The attack sparked multiple fires and spoiled food at stores across the country.
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Alexis Nikole Nelson, aka the Black Forager, is sharing her story, recipes and foraging tips in a new cookbook: “Happy Snacking, Don’t Die.”
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Start TODAY makes healthy eating easier with nutritious recipes designed by dietitians to take the guesswork out of what to eat. Join for FREE to get an expert meal plan, or upgrade to Premium for unlimited meal plans and recipes, plus live coaching calls with nutrition experts.
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Marisel Salazar marries the BLT with the iconic Chicago Puerto Rican sandwich in this recipe.
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This recipe stretches the already versatile culinary capabilities of the powerhouse plantain to something new: an upside-down cake.
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In honor of Hispanic Heritage Month, food writer and author Marisel Salazar joins TODAY's Jenna Bush Hager and Sheinelle Jones to share some Latin American twists on classic recipes using plantains. Get her recipes for a chicken jibarito BLT and an upside-down cake!
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An investigation is underway into an unprecedented cyberattack on hundreds of French supermarkets that is still spreading across the country. Hackers are taking over refrigeration systems, overriding temperature settings and pushing some refrigeration units above 120 degrees while stores were closed. Now, many are worried about how vulnerable these systems could be in any country. NBC's Tom Costello reports for TODAY.
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