Garlic and olive oil are all you need to make garlic confit, a spreadable garlicky delight that can be used in everything ...

Steak thickness and grill heat vary. Use a thermometer for thick cuts and instinct for thin ones. Resting the steak for five ...

The key is in how you cook the eggs.

Get Food & Wine's elegant scallop recipe from star chef Emeril Lagasse. It comes together in just about an hour, though the ...

Cookbook author Lauren Chambers offers a recipe for a quick, high-protein lunch that uses crisp romaine leaves to hold a chopped chicken salad.

Host Amy Traverso visits Boston's Chinatown and Chef Joanne Chang prepares Pork and Chive Dumplings on Weekends with Yankee, Season Eight, Episode Nine ("Deep Roots.") Amy Traverso is the senior food ...

Creamy Boursin isn't just for crackers anymore. From stuffed chicken to savory waffles, these clever ideas turn the ...

Here’s how to thaw and cook frozen shrimp so it stays tender, sweet, and never mushy.

People waste too much food, with one alarming statistic claiming Americans waste at least a third of the food they buy. It ...

Fresh herbs can add flavor and nutrients like vitamins, minerals and antioxidants. Dietitians reveal the herbs with the most ...

Fresh herbs add vibrant flavour to everyday cooking, but they often wilt before you can use them. The good news? With the ...