With that in mind, assuming you’re starting with a prime rib roast that has an internal temperature of 38° (just out of the ...

Cooking a perfect steak isn’t about luck—it’s about understanding the basics. This guide breaks down cuts, marbling, ...

Make a richly layered cassoulet in just one day with this smart, efficient method that preserves classic French flavor while ...

Soak 12 dates (preferably Medjool) in a bowl of warm water for 10 minutes. Once the dates have softened, remove the pits. Add ...

Look for a local butcher for the highest-quality pork or check out your local farmers market. If you don’t see a pork vendor at the market, Dave Beran, chef and owner of Pasjoli in Santa Monica, ...

Rice is a staple food in many cultures across the globe. It is important as a high-calorie food that is usually affordable and available for purchase in bulk.‌ Many different countries and cultures ...

There’s nothing quite like the taste of a chargrilled steak or smoky seared vegetables cooked over an open fire. Cooking outdoors requires harnessing culinary skills learned indoors and bringing them ...

Breakthroughs, discoveries, and DIY tips sent every weekday. Terms of Service and Privacy Policy. Summer’s right around the corner, but the heat is already on. From ...

Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise ...