Georgia is famous for its heady wines, but many vineyard owners in the Kakheti region are swapping vines for hazelnuts because of declining prices for grapes. One vineyard owner told RFE/RL that ...

Grissini are long, crispy, pencil-thin breadsticks with a cracker-like crunch that have been made in Piedmont since the 1600s ...

those same hazelnuts were already being combined with chocolate in the greater Piedmont area for generations prior to World War II. Back in the early 1800s, the Piedmontese capital of Turin was ...

When hazelnut prices steeply declined in 2022, it became one of the worst years Dennis Melcher had seen in the industry. Melcher said he lost money that year on his Barcelona hazelnuts ...

October is hazelnut season in Oregon. As the fall foliage hits it peak, but before the rains come, the Willamette Valley’s roughly 1,000 hazelnut farmers are busy collecting their crop.

This delightful confection is a delightful surprise, featuring typical Piedmontese ingredients such as butter, hazelnuts, and cocoa. Perfect for Easter or any occasion throughout the year, it's adored ...

Baci di Dama (lady’s kisses) are a Piedmontese specialty of hazelnut cookies encasing a hazelnut-chocolate filling. The Vergani chocolate pralines are filled with pistachio cream, handcrafted in ...

The Nubocha co-founder concocted a vegan ice cream recipe that uses quality ingredients from spring water to Hawaiian sea salt and Ecuadorean cacao, and a selection of nuts such as Sicilian almonds ...

Hazelnuts are globe-shaped or oval nuts up to 2cm/1in long with a hard brown shell. They grow in most parts of Britain, but cobnuts (a type of wild hazelnut) are particular to Kent. Most of the ...

Hazelnuts, often recognized for their rich, nutty flavor and delightful crunch, are the edible seeds of the hazel tree, scientifically known as Corylus avellana. These versatile nuts have been a ...

Pop the chocolate hazelnut spread into a bowl with the milk and heat in the microwave in 10-second bursts until the mixture is runny and viscous, but not steaming hot. This should not take more ...