From breakfast to dinner, we've narrowed down the best foods to pair with grits, from savory classics to creative combos, to ...

A Michelin-recognized restaurant chef shares the simple dry-brining trick that makes chicken, steak, and fish juicier and more flavorful. Plus the foolproof formula to use at home.

Julia Childs once wisely said that “one can judge the quality of a cook by his or her roast chicken.” While chicken is often considered a simple food, it is also one that is very easy to mess up.

Do you often find yourself wondering what food to cook, how to cook it, and even that dreaded question—how much of it? It’s a daily struggle for all of us, but need not be with our food horoscope.

Chef Eric Huang of NYC’s Pecking House shows how to make the ultimate fried chicken sandwich. Using a buttermilk brine with MSG and five-spice, a double-fry method, and crispy chicken thighs dunked in ...

From Lewis Barbecue’s famously smoky brisket to Poogan Porch’s creamy Southern grits, we asked the chefs responsible for whipping up some of the city’s most beloved fare to share their top tips for ...

In some circles, I’m known as the “Chicken Queen.” Partly because it’s one of the only proteins my family will eat, but also because as a recipe developer and registered dietitian, I know how to get ...

A former film director now runs one of Los Angeles’ most talked-about Korean fried chicken spots - and locals are trying to ...

Want to make an Aldi-inspired Valentine's Day dinner? These four options are romantic, delicious, and $15 or under.

Murilo Ferreira has always dreamed about opening a steakhouse. So the online reviews two months into the opening of his Rodeio Grill are like music to his proud Brazilian ears. Guests online ...

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

The White House and HHS Secretary Robert F. Kennedy Jr. have a new protein-forard food pyramid that they say you can follow ...