Here are the recipes we’re whipping up this month to get dinner on the table, entertain our friends, satisfy a sweet tooth, ...

When it comes to fish, you might think that fresh is always better, but an experienced chef shares the four best types of ...

If you've forgotten to thaw your salmon fillet before dinnertime, don't fret. Use these tips to get the perfect sear on a ...

As far as speedy party nibbles or “picky-bits” lunches go, it’s hard to beat a creamy or punchy dip with some crunchy crisps ...

TREAT yourself to a fish supper and you might find that it’s risen in price. But you can catch your seafood fix for less by ...

Butterball’s new "cook from frozen" turkey requires only two steps to make it: unwrapping it and popping it into the oven. The new turkeys are made with a specially-formulated brine that helps ...

Scientific American is part of Springer Nature, which owns or has commercial relations with thousands of scientific publications (many of them can be found at www ...

Eric Kim roasted dozens of birds and taste-tested eight different recipes before landing on this clever approach. By Eric Kim For more than 20 years, Eric Kim has been in charge of cooking his ...