Full volume risotto critic Gordon Ramsay can teach you how to make a “perfect steak” if you’ve got the time. And by “the time” we mean a tidy sixty seconds. That sounds more reasonable, doesn’t it?

When it comes to cooking and entertaining, nothing is more entertaining than fire. From the classic Crepe Suzzette to the wonderful dichotomy of a Baked Alaska, having flambe’ skills in your arsenal ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through the links below." Let's be honest. The only fires you want to be setting in your kitchen are the ones you do on purpose ...

Amid the usual restaurant cacophony in the dining room at Monterey American Brasserie in Manhattan, you’ll hear the occasional whoosh, followed by delighted “oohs” and “wows.” Another pan of bananas ...

Flambé is a dish-finishing technique where a chef ignites high-proof alcohol to add a final flash of heat to a dish. A good rule of thumb is don’t light the dish over an open flame. Move the dish to ...

STATEN ISLAND, N.Y. — The trick to chef creations like Bananas Forester, Zabaglione and savory Steak Diane is a quick flick of the wrist and flash of booze. Poof! Flames dance on the alcohol vapor to ...

Flambéing is the act of burning, or “flaming,” off the alcohol in a food by igniting it. Whether done tableside at a fine restaurant or over your own stove as you prepare a dish, it can make for a ...

If there’s one dish that screams old-school elegance and retro charm, it’s Steak Diane. This restaurant favorite from the mid-20th century is known for its quick-cooking, pan-seared steak smothered in ...

With a bit of strong alcohol, virtually any dish can be set on fire. For this flambe, plump shrimp are quickly simmered in a fragrant tomato-saffron sauce. A minced shallot perks up the sweetness of ...

MIAMI BEACH (CBSMiami) – The Paris restaurant scene is back in Miami Beach as Semilla French Bistro and Wine Bar revamps its menu by offering authentic French dishes mixed with Latin American ...