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

Great chicken isn’t complicated — it’s controlled. We break down a whole free-range chicken, show you where the hidden oyster sits, and cook a perfect crispy-skinned breast with a simple white wine, ...

Add Yahoo as a preferred source to see more of our stories on Google. Chef Ming Tsai at a red carpet event - Gabe Ginsberg/Getty Images The inherent simplicity of boiling noodles is deceptive, to say ...

MICHELIN-starred chef Galton Blackiston has spent nearly 30 years whipping up culinary masterpieces for hungry punters paying hundreds of pounds for his grub. But there’s no need to spend a ...

Will Coleman’s viral 6-to-1 grocery shopping method instructs shoppers to buy six vegetables, five fruits, four proteins, ...

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 ...

Sweet potatoes are full of vitamins, fiber and minerals, making them both healthy and satisfying to eat. Chefs agree that roasting sweet potatoes brings out the best flavor, texture and natural ...

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

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 ...