Cooking for one? There’s no need for takeout — or worse, eating leftovers for weeks on end. A Michelin-star chef talks tips and shares a recipe for cooking solo.
If you’re looking for a showstopping dessert to add to your holiday spread, consider a soufflé — because nothing says drama like a cake that magically rises from a ramekin and deflates with a single strike of the spoon. Check out these tips and a recipe.
There are ways to incorporate canned liquids into the foods you cook and bake so that you minimize food waste and add flavor (and sometimes nutrition) to your dishes.
Here are four great strategies for keeping one-pot meals inexpensive and easy.
Gone are the days when a protein and two sides defined dinner in America. Home cooks throughout the country are closing up old cookbooks and putting away their pot roasts in search of new techniques and bigger, more global flavors.
Forget the high-tech kitchen gadgets. The only thing you need to get dinner on the table with minimal mess is a sheet pan.
From picking the right size, to thawing, brining and roasting, Alexis Davies breaks-down the holiday bird.
The three-part series "The making of Marion Barry" looks at how the future mayor got his start in the civil rights movement, how he became a power player in the city and his enduring legacy.