Parchment paper is similarly useful when pounding out beef, chicken breast, or pork. Some recipes like chicken piccata, schnitzel, and fried steak call for thinly pounded or tenderized meat.

If you ever whip up some muffin or cupcake batter but find that you are fresh out of liners, there is no need to panic.

Tear 4 sheets of parchment paper, each about 2 feet long ... refrigerated in an airtight container for up to 5 days ahead. Recipe courtesy of Rustic Italian Food by Marc Vetri with David Joachim ...

Welcome — or welcome back! — to Winter Soup Club. It is so good to see you all here. Last year we launched this six-week ...

Cooking food in a sealed parchment paper or foil pouch (called en papillote) is a technique embraced by dieters; it's considered healthy because it uses very little fat. This doesn't mean it's ...