Experts say pan-searing followed by oven-roasting creates juicy chicken thighs with crispy skin. Bone-in, skin-on thighs ...

We delved into the culinary wisdom of professional chefs, and the answer, surprisingly, is a resounding chorus: boiling. While it might seem too simple for a chef's secret, the consensus among ...

Yet despite its popularity, many home cooks approach it with hesitation, wondering the best way to cook salmon and worrying about cooking time and temperature, strong aromas or ending up with a dry ...

MICHELIN-starred chef Galton Blackiston has spent nearly 30 years whipping up culinary masterpieces for hungry punters paying hundreds of pounds for his grub. But there’s no need to spend a ...

Sweet potatoes are full of vitamins, fiber and minerals, making them both healthy and satisfying to eat. Chefs agree that roasting sweet potatoes brings out the best flavor, texture and natural ...

From Lewis Barbecue’s famously smoky brisket to Poogan Porch’s creamy Southern grits, we asked the chefs responsible for whipping up some of the city’s most beloved fare to share their top tips for ...

Eisensmith is teaching a five-week course offered by Duke Dining on the second floor of the Brodhead Center called “Keep Cooking.” The classes fill within 30 seconds of registration opening, leaving ...

UB Chef Kaprishia Covington has been selected to compete in the Culinary Challenge at the National Association of College & University Food Services (NACUFS) Northeast Regional Competition taking ...

It’s also the easiest.

It's mess free and gives you the crispiest strips.