One of the best chicken salads comes from a college-town restaurant, but who knew it, ahem, would come full circle?

Executive food editor Kemp M. Minifie shares her two favorite techniques for making perfect chicken salad.

Sick of dishing out heat-and-eat meals, a group of Army Special Forces cooks enlists the help of a civilian chef.

You can spend a fortune on gorgeous little pots of preserves, but let’s face it, nothing beats homemade.

Two cooks face off over zucchini, and you get to decide whose recipes are the best. Watch as they sneak the vegetable into whoopie pies, cocktails, and more; then vote for your favorite dishes....

Whether you’re folding egg whites, scraping sticky ingredients, or even crushing garlic, there’s a spatula for the job.

Who, me? Um, uh…of course I love eggplant. Ok, so not always. But I’m learning.

How the pioneering musician can help shake you out of a culinary rut.

A tale of kitchen downshifting, wherein a gratin begets a casserole.

Why this egg-less, bacon-less meal is just like pasta carbonara.