With that in mind, assuming you’re starting with a prime rib roast that has an internal temperature of 38° (just out of the ...

Cooking a perfect steak isn’t about luck—it’s about understanding the basics. This guide breaks down cuts, marbling, ...

Make a richly layered cassoulet in just one day with this smart, efficient method that preserves classic French flavor while ...

Look for a local butcher for the highest-quality pork or check out your local farmers market. If you don’t see a pork vendor at the market, Dave Beran, chef and owner of Pasjoli in Santa Monica, ...

There’s nothing quite like the taste of a chargrilled steak or smoky seared vegetables cooked over an open fire. Cooking outdoors requires harnessing culinary skills learned indoors and bringing them ...

Soak 12 dates (preferably Medjool) in a bowl of warm water for 10 minutes. Once the dates have softened, remove the pits. Add ...

Rice is a staple food in many cultures across the globe. It is important as a high-calorie food that is usually affordable and available for purchase in bulk.‌ Many different countries and cultures ...

Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise ...