Grandmothers had a way of making delicious meals without digital timers, fancy gadgets, or complicated recipes. Their ...

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 ...

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 ...

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

There are certain small skills that make life better and easier. After many years of clanking around in the kitchen, I have collected a fair arsenal of cooking tips and shortcuts. Here are a few that ...

Venison is a common subject of conversation wherever big game is hunted, and for good reason. It comes in assorted flavors— some good, some not so good. Many factors contribute to venison’s quality.