A culinary instructor explains why certain foods flop when cooked in nonstick pans, while others can ruin the cookware itself. David lives in Brooklyn where he's spent more than a decade covering all ...

Ever wondered what runs through your butcher's mind when you place an order? That person behind the counter, wielding sharp knives with the ease of an artist, sees far more than just meat. They're ...

Craig Melvin wears his heart on his sleeve — and his taste buds on his face. Asked if he can name the best thing he’s ever eaten during a TODAY Food segment, Craig visibly flips through his Rolodex of ...

We tried six techniques, from pan-searing to airfrying, and crowned one clear winner for reliably silky, flavorful salmon with minimal fuss. We tested six methods for cooking salmon — grilling, baking ...

One of my favorite things about cookbook season is how it gives us a peek into what publishers think we, as a society, want in a given moment. How people cook reflects how they live, but when it comes ...

Every bite from grandma's kitchen carried something modern recipes often lack: authentic soul and nutritional wisdom. Her worn wooden spoons stirred up magic that today's culinary science is finally ...

The introduction of the Japanese television cooking show “Iron Chef” may have immortalized the words of 18th-century French author Jean Anthelme Brillat-Savarin: “Tell me what you eat, and I will tell ...