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 ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Chef Ming Tsai at a red carpet event - Gabe Ginsberg/Getty Images The inherent simplicity of boiling noodles is deceptive, to say ...

In his view, seafood isn’t just delicious; it’s one of the smartest choices we can make for both personal health and the ...

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 mess free and gives you the crispiest strips.