Searing Meat to "Seal in Juices" - A Kitchen Myth That Won't Die This cooking technique gets thrown around in every kitchen ...

When buying steak, the color is important. “You should search out cuts in a deep, healthy red hue, avoiding anything on the ...

When the weather turns chilly, there's nothing better than a big bowl of cozy, homemade soup. Over the years, I've learned a ...

The recipes are more reflective of the style of cooking he prefers now: "vegetable-forward with pit stops of comfort along ...

Chef Roy Choi, known for his Korean-Mexican fusion food trucks, focuses on veggie-forward dishes in a new cookbook. He shares ...

Venison comes in all flavors, ranging from great to bad. But with a couple field preparations and cooking tricks, you can ...

Every food has a pH: a measure of its acidity or alkalinity on a scale from zero (very acidic) to 14 (very alkaline). Shifting that balance by raising or lowering the pH can change the way ingredients ...

Chef Ryan Scott makes cracking, cooking and peeling eggs look easy! Get back to basics in the kitchen with one of the simplest ingredients that's easy to mess up but wonderful when prepared perfectly: ...

It can already be a little tricky to keep homemade prime rib moist and juicy, and it is even more challenging to nail this ...