Experts say pan-searing followed by oven-roasting creates juicy chicken thighs with crispy skin. Bone-in, skin-on thighs ...

Ever wonder why restaurant food tastes so much better than what you're cooking at home? It's not just fancy equipment or ...

If our social media feeds are anything to go by, then baking and cooking (and sharing the results in mouthwatering pictures ...

This video examines a cooking method designed to improve chicken texture, flavor, and consistency. The process focuses on ...

Yet despite its popularity, many home cooks approach it with hesitation, wondering the best way to cook salmon and worrying about cooking time and temperature, strong aromas or ending up with a dry ...

Whipping up a pan of scrambled eggs may appear plain and simple, but the technique rewards extra care. Not only are there many common mistakes to avoid, but even successful preparation methods result ...

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 ...

When boiling lobster, you're looking for a bright red shell and opaque meat. But the color isn't a sure indicator of doneness ...