That said, unlike Emeril, occasionally I get in a bad crack. Such was the case the night I was making carbonara when I clumsily shattered half a shell and had to act quickly so that the yolk destined ...

Getting your Trinity Audio player ready... Jennifer Allen | Associated Press Carrot tops, potato peels and bones quickly go from your cutting board to the trash bin, but no more. These are just a few ...

After honing his craft under two titans of French cooking, Alex Dilling now presides over one of London’s most refined dining rooms. His double Michelin-starred restaurant at Hotel Café Royal is a ...

Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to ...

Join Mark Wiens as he explores a massive mud crab from Sri Lanka, discovering its preparation and culinary delights in Bangkok's vibrant Sri Lankan cuisine. Watch as Chef Harsha creates irresistible ...

One of the most important tools in a cook’s arsenal is a good set of knives. A sharp knife can make all the difference in the world when it comes to slicing and dicing ingredients. A dull knife can ...

Sign up for our daily newsletter to get the best of The New Yorker in your in-box. With the Food Network program “Barefoot Contessa,” Ina Garten became a beloved ...

In his informative, if ponderous, introduction, Ballerini offers a window into the life of 15thcentury culinary whiz Maestro Martino, who's credited by most scholars to be the father of modern Italian ...