There is no shortage of culinary advice floating around today -- in books, on television and on the Internet -- but I think there’s good reason to be a bit skeptical of kitchen tips no matter their ...

If you aren't familiar with sous vide, it's a French term that translates to "under vacuum." The concept of sous vide is that you place your food in a vacuum-sealed bag and your food is cooked while ...

'Cognitive Cooking with Chef Watson' is a collaboration between IBM and the Institute of Culinary Education in New York City. Once a week, as part of an ongoing series, we'll be preparing one recipe ...

Sous vide isn't just for restaurants and — surprisingly enough — it can make your home cooking so much simpler and even more flavorful. Stacey Ballis is a novelist, cookbook author, and food writer ...

Imagine impossibly tender steaks with a precisely seared crust, restaurant-quality salmon infused with fragrant herbs, or ...

Good morning. One of the great things about reporting on food trends is that they work like pendulums, swinging from favor to disfavor and back. The forces that move them are taste and expense. Take ...

Have you ever grilled steaks and stepped away for just a moment to realize the steaks have overcooked? What about pork; maybe you've served up a not-so-juicy pork chop or pork tenderloin? Well, the ...