Adding a bay leaf to rice gives it a subtle pine-like fragrance and herbal flavor. This method works with any rice-cooking ...

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

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 ...

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 ...

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 ...

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 ...

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 ...

Can you eat bay leaves, or are they toxic? We'll separate the truth from the myth and explain why you technically can but ...

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.