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 ...

Many recipes call for bay leaves, but their flavor — and purpose — is a mystery to many. A few chefs and a food scientist explain what they do.

There are a couple of things that I use bay leaves in, and I've always wanted to make them without the bay leaves to see if it made a difference, and I never have, so I'm not sure. RASCOE: Well ...

Pity the bay leaf. Once a symbol of success and renown in ancient Greece and Rome, it now suffers a reputation as a pointless, potentially dangerous (choking hazard!), ingredient.

Bay leaves offer more than just taste; they possess antimicrobial properties courtesy of a natural compound called eugenol. This makes them a practical addition to pantry items for repelling ...

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 ...