Fresh and dried herbs and spices can help transform your main ingredient into a dish with an added kick. You (and your guests) definitely know when a dish is lacking flavor or even when it’s too spicy ...

ealthy cooking is easy when you have the basics down, and making it tasty is easier than you think. Learn a few basic cooking techniques that anyone can master, then build a healthy fridge and pantry, ...

Steak is Great Hands down, it's easy to cook (for some) but really delicious, but many people struggle the basics of a good ...

This is back to cooking basics with blair. In this episode, I will show you how to make the perfect pork tenderloin first. I will show you how to prepare it on the grill. Like this one here you can ...

Welcome to another episode of back to cooking basics with blair. In this week's episode, I will show you how to make smoked barbecue ribs without *** smoker or charcoal you heard me right? No smoker, ...

Add Yahoo as a preferred source to see more of our stories on Google. WBAL-TV digital editor Blair Young is back with another episode of "Back to Cooking Basics with Blair." In this episode, Blair ...

Ralphie’s Cooking Basics is a program offered by the Center for Student Involvement. These cooking classes offer a chance to learn a real-life skill and a chance to meet fellow Buffs. From tacos to ...

I'm a big fan of Ina Garten's "Barefoot Contessa" cookbooks. They're my go-to references when planning a special meal or dessert. Her latest, "Barefoot Contessa Back to Basics," is the sixth in her ...

If the recession has been good for nothing else, it's been good for home cooking. But as Americans ditch their take-out menus and head into the kitchen to prepare dinner, they've discovered something ...

The kitchen is the heart of the home – it’s the reason the “open concept” kitchen is such a popular home design. It makes the kitchen the center of our lives, instead of hidden off in some corner.

I've been developing recipes and writing healthful cookbooks since 1989, and if there's one thing I've learned, it's not to assume that the recipe reader has a lot of cooking experience. Gone are the ...