Maybe you just don't feel like pulling out a bunch of pots and pans, turning on the burners, and babysitting the stove. Maybe it's too hot outside to even fathom adding another heat source to your ...

Popping your leftovers in the microwave in their takeout container is a tempting time saver, but is it really safe? Here's a few things you should know.

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs.

Budget meat cuts often get a bad rap for being tougher and less naturally flavorful than so-called “premium” cuts like filet mignon and porterhouse. “It’s sort of entered the zeitgeist with chefs and ...

Chef Jeremy Fall launched “Microwave,” a new Instagram cooking show, where he will share easy, microwave-only recipes via Instagram Reels. The first episode features a recipe for birria tacos, making ...

A perfectly poached egg should boast a runny yolk alongside an opaque, set white. The most conventional approach to poaching an egg involves boiling water in a saucepan; nevertheless, this isn't ...

Shrimp: small in size, jumbo in flavor. From po’boys and ramen to scampi and burgers, shrimp thrives in many types of multilayered dishes, but are also scrumptious piled high on their own, or with a ...

Public health experts have expressed concerns over the rising trend of spicing meals with alcohol and cannabis, warning that what may seem like culinary creativity could actually endanger lives, ...

All recommendations within this article are informed by expert editorial opinion. If you click on a link in this story we may earn affiliate revenue. DINNER at this time of year is all about the slow ...