Americans are consuming more olive oil than ever, according to a report released last month. The uptick coincides with research indicating that extra virgin olive oils made from freshly harvested ...

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.

1. Heat the oil in a wok or large skillet over medium-high heat. Swirl the pan to spread out the oil which will thin out as it heats. 2. Add the aromatic green onion, ginger, garlic, and jalapeño and ...

The first step to getting a great crust on a steak is ensuring that it’s not cold when you place it in the pan. Let the meat ...

1: Roast the vegetables and eggs: Position a rack in the middle of the oven and preheat to 400 degrees. 2: Line a large sheet ...

While the end result is often delightful, the process of getting there can be anything but. Oil is, in a word, unpredictable.