This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness—an enticing side of chicken that we rarely see....

Take this underappreciated vegetable beyond pie—and even into the savory realm—with our recipe collection.

For this classic French dish, culinary students were taught how to sauté the chicken on one side—without touching it—until it’s golden, before turning it only once....

Chef Jean-Georges Vongerichten talks about the philosophy behind the creative flavor pairings in his signature Squab à l’Orange.

We’ve taken these bland, brittle crackers beyond matzo ball soup and created 13 innovative recipes for the Passover table.

Here’s a fresh look at 12 varieties of eggs you may know—and others you may never have imagined were edible.

Boiling stuff in water—it isn’t hard, but it’ll make your food better.

Take that can of broth, add a few ingredients and give them 30 minutes on the stove, and you will have a broth you can build a reputation on.

The secret to making this dish so stunningly delicious is duck fat, which, along with the moist duck meat, adds an irreplaceable element of richness.