A s much as we love a shiny new air fryer or espresso machine with a touchscreen display, sometimes the best kitchen products are the simple, classic ones that have been doing the ...

By Guest Cooking Columnist Charles Fortson, Jr.Shrimp season is almost here, and time to think about how to use these ...

Recent fires that consumed entire Los Angeles neighborhoods underscore a stark lesson -- water utilities generally aren’t ...

We tested out the popular smokeless Solo Stove Bonfire fire pit, and we were really impressed at how well it performed.

Heat some vegetable oil in a large frying pan or casserole (Dutch oven) and fry the onion and carrot over medium heat with a generous pinch of salt for 10–12 minutes, until golden and soft. Add the ...

As with any cooking, if you heat food on too high a temperature, you can ruin the flavor, texture, or even burn it altogether ...

Spray a knife with pan spray and cut the marshmallow into approximately 1.5-inch-by-1.5-inch squares. Coat all sides of the ...

The chef talks to Lauren Taylor about reviving ancient techniques, going back to his roots and quitting celebrity chef life.

Changes are coming to Disneyland’s famous “It’s A Small World” attraction in honor of the resort’s 70th anniversary.

This morning we're Cooking with Fire with the Tinley Park Fire Department, making firefighter John Lopez's barbecue ribs and garlic mashed potatoes.

Swedish chef Niklas Ekstedt uses an open fire to create smokey flavours, but you can make his dish using a humble home grill.

Induction stoves can cook a lot faster and use less energy than your typical electric stove, but there are some tradeoffs.