Depending on factors such as temperature and humidity, 30 to 45 minutes is the ideal time required to soften a stick of ...

Eskdale offers the perfect weekend escape, from steam trains and summit hikes to fireside feasts, says Lewis Nunn.

In a town known primarily for its Civil War history and battlefield tours, this unassuming eatery has been quietly perfecting the art of scallop preparation, creating dishes so memorable they’ve ...

While the lemon butter scallops may be the star attraction, the supporting cast on Canal Grille’s menu deserves its own standing ovation. The menu offers an impressive range of options without falling ...

Tom Colicchio, Top Chef judge, food activist, chef and owner of Crafted Hospitality, which includes New York’s Craft, Temple ...

Butter is back. After decades as a dietary pariah, it’s a star ingredient in everything from brown butter pasta to gooey butter cake, and you may have noticed the growing variety at the supermarket.

"Hell's Kitchen" Season 24 is off and running, and the new format has brought plenty of excitement. With chefs from 20 of the 50 states battling it out, the Kitchen has brought in strong competitors ...

An English translation of Ada Boni’s “The Talisman of Happiness,” an indispensable guide for Italian home cooks since the 1920s, is finally on its way. It’s a rare Italian household that doesn’t have ...

Spaghetti squash: Since it arrived on American shores in the 1930s, it has been touted as an economical alternative for pasta and, in the ‘80s, as a health food. It has been referred to as the ...

In a medium saucepan, bring the chicken broth to a boil. Add 1 tablespoon of the oil, the couscous and ½ teaspoon salt. Turn down the heat to a simmer, cover, and simmer gently until the couscous is ...

INDIANAPOLIS (WISH) — Chef Amy Von Eiff of A Cut Above Catering demonstrated how to make gnocchi and scallops, emphasizing the use of fresh ingredients and proper techniques. Chef Amy shared her ...