That said, unlike Emeril, occasionally I get in a bad crack. Such was the case the night I was making carbonara when I clumsily shattered half a shell and had to act quickly so that the yolk destined ...

Getting your Trinity Audio player ready... Jennifer Allen | Associated Press Carrot tops, potato peels and bones quickly go from your cutting board to the trash bin, but no more. These are just a few ...

Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to ...

Sign up for our daily newsletter to get the best of The New Yorker in your in-box. With the Food Network program “Barefoot Contessa,” Ina Garten became a beloved ...

One of the most important tools in a cook’s arsenal is a good set of knives. A sharp knife can make all the difference in the world when it comes to slicing and dicing ingredients. A dull knife can ...

Camp week continued Thursday with a cooking camp. And not just any cooking camp but one run by Nancy Longo, a legendary chef in Baltimore's foodie circles. Nancy became a chef 38 years ago, though she ...

Freshness comes first: Select lively, bright-eyed lobsters from reputable fishmongers and avoid dull shells or off smells to ensure tender, flavorful meat. Humane preparation: Use swift, decisive ...

When the carbonara starts to scramble, your egg is already cooked. At that point, adding pasta water and pulling it off the heat are your only options to save it. But if you’re aiming for the ...