If your baked goods come out uneven, your pizza crust burns before the cheese melts, or your roast chicken doesn’t get that golden skin, the culprit might not be your recipe; it could be your oven ...

Edited version of a story first published Tuesday, April 15, 2003: Caytie Harrison is admittedly timid about lamb. She tried it once at a restaurant and loved it. But she has yet to cook it at home.

A chef explains how to cook lamb chops properly at home, from seasoning and searing to ideal doneness, so they're juicy, ...

Spring ushers in a whole new season of culinary delights. When mouthwatering drafts of roast lamb, aromatic with rosemary and garlic, waft through the kitchen, spring has arrived. A savory lamb dinner ...

Lamb is typically set aside for special occasions, such as Easter and next week's Eastern Orthodox Easter. This holds true especially for a rack of lamb — one of the pricier cuts. But rack of lamb is ...

It’s rustic because the racks are not Frenched. More of a homespun Karoo style, really. No foil bandages here; it’s designed to make the meat sing and zing with the tang of dried orange zest and ...