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

If you’ve ever spent more time peeling hard-boiled eggs than eating them, you’re not alone. The struggle of bits of shell ...

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

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 ...

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

Combine two cups cider, one cup vinegar, juice of two lemons and one lime, juice of one orange, one-half cup chopped onion, ...

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 ...

It can be difficult to balance the exterior crust with the interior tenderness of a tenderloin. Venison is a common subject of conversation wherever big game is hunted, and for good reason. It comes ...