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A wildfire that triggered expanded evacuation orders may have been sparked by fireworks or a barbecue on the Fourth of July in a region that's a top tourism destination.

In the Middle East, the origins of traditional dishes like hummus are the subject of contentious debate across cultures and borders. But Israeli food writer Vered Guttman suggests that these culinary similarities are reason for hope.

UCLA's annual report on Hollywood diversity finds a mixed bag. While people of color are being hired more in key categories, the study shows a film industry disinvesting in women.

Operation Warp Speed is allocating the first batch of 6.4 million COVID vaccines to states, based on population. This circumvents a CDC advisory committee, which proposed allocation based on risk.

Any team that can put together a four-game winning streak will become the next champions. Only two No. 1 seeds are alive in the tournament, and the highest-profile schools have already gone home.

The megalodon went extinct 3.6 million years ago, and is thought to be the largest shark that ever swam the Earth. But the megalodon may not have been as big as once thought, some researchers suggest.

If you’ve always been fearful of making caramel, chef Kathy Gunst is here to help with a straightforward method — used for her maple crème caramel — that never fails.

These salads take advantage of the season and the need to be outdoors.

Irish cuisine has more to offer than just corned beef and cabbage. Award-winning Irish Chef and food writer Darina Allen shared a few of her favorite recipes.

Say you're headed to an outdoor cookout or barbecue or a family reunion but you don't want to show up empty-handed. What do you bring? Chefs Edward Lee, Amy Thielen and James Rigato offer suggestions.