There is nothing I love more in the kitchen (except for maybe a good chocolate cake) than well-executed caramelization, whether it is the golden edges of a biscuit, the syrupy brown juices of a ...

There is nothing I love more in the kitchen (except for maybe a good chocolate cake) than well-executed caramelization, whether it is the golden edges of a biscuit, the syrupy brown juices of a ...

We had some oyster mushrooms from the Wilkes-Barre Farmers Market sitting in the fridge and I looked for a recipe that would use them and other items we typically have around the house, picking this ...

Searing a steak sounds difficult, but it doesn't have to be. Start by learning the truth about one of the biggest searing ...

There is no limit to how you can build and combine flavor in mashed potatoes; one sweet addition worth trying can give them a ...

Caramel, butterscotch, and toffee may all start with sugar and heat, but subtle changes in temperature and technique turn ...

A reader asks: Why is food that is browned tastier than the same food cooked to the same temperature via steaming, boiling, or microwaving? Thank the Maillard reaction (which occurs most readily when ...

Caramelized onions are one of those things that look a lot easier to pull off than they actually are; they requiring a low and slow process and lots of patience. But, if you find your patience wearing ...

I can't tell you how many times I've set off the smoke alarm in my kitchen, but I'm sure the number is impressive. Usually (but not always), it's not because something is burning. It's because I often ...