Non-stick pans are cookware designed with a coating that prevents food from sticking, making cooking and cleaning easier.

However, you may find as it liquifies the butter starts to brown and stick to the pan before you can use it to fry your food.

If you have been looking for a plant-based beef substitute, these Beyond Burger patties might be able to satisfy your ...

I thought I had finally learned to make the perfect fried egg -- you know, with the crispy browned bits underneath. But ...

Today, it’s scrambled eggs and half an avocado sliced up, salted, and peppered. Inspired by The Bear, I’d made chicken ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...

Yann Nury explains how to make stock with a golden color and clean taste, and shares a recipe for a hearty root vegetable soup.

Dress them up. Sprinkle the eggs with truffle salt, fresh chives, Parmesan cheese, hot honey or chili crisp. Serve over something savory. Grits, polenta or roasted potatoes would make the perfect base ...

At this point after the holidays, we could all use simple, savory dishes to counter the delightful excesses of cookie ...

In the '90s, it was common for fast food joints to fry their fries in beef tallow, and it made them taste a little better.

As a chef, I was hesitant to get an air fryer at first, but now I can't get enough of it. I make everything from grilled cheese to French toast in it.

As a chef, I think everyone should know about the importance of brining, making salad dressings, and freezing garlic and Parmesan rinds when cooking.