Instead of a traditional chocolate brownie recipe, try this twist that's made with ube jam and extract for a sweet flavor and purple hue.

If you're looking to make your breading station more exciting than it normally is, you might want to consider using mustard as a binder.

Fine dining restaurants are often littered with complicated and elaborate silverware, but you don't necessarily need to ask the waiter for an oyster fork.

For a hearty meal, try making this savory corn chowder with bacon, andouille sausage, potatoes, and a homemade Cajun seasoning blend.

From crab cakes to gumbos, creamy pastas, she-crab soup, spicy crab bisque, and crab empanadas, that salty-sweet flavor of the sea is unmistakable.

While it can be a handy tool in the kitchen, parchment paper is blocking your food from reaching that delicious browning stage. Here's why that is.

While it may feel odd not to make reservations for the usual time, there are seating times that may be best for leisurely dinners. Here's what to look for.

Reusable grocery bags are everywhere now. We love that they're keeping the Earth clean, but make sure you're keeping them clean.

Sticking to the grill is a concern when cooking fish, so thick, firm and oily varieties are safer options. Here are the best fish steaks for grilling beginners.

Some well-known chefs vow to never eat aboard an airplane barreling to far-flung destinations, including Anthony Bourdain. And for good reason.

Hard-boiled eggs are a quick, easy and tasty source of protein for a nice morning snack, but beware if you're ever thinking about reheating them.

Make this mangonada on a hot summer day so the refreshing frozen mango, sweet and spicy chamoy, and Tajín-rimmed glass can help you cool down.

If you're locked into the standard bowl of chili and toppings, we suggest getting a little more adventurous. Here's our list of 12 amazing toppings to choose.

Corn syrup is the result of an attempt to make more of that sweet, delicious luxury we call sugar. Sugars are found in a variety of different sources.

A bowl of ramen is only as good as its noodles. They should be soft, springy, and chewy; firm but not quite as al dente as the texture associated with pasta.

Shrimp powder may be less familiar to some home cooks who have never worked with the ingredient - what exactly is it and how is it made?

Level up your waffle-making skills with Martha Stewart's hand-tossing method, ensuring delightful crunch and unparalleled crispiness every time.

If you don't love cooking, no worries. We've got 14 excellent cookbooks for home chefs who would rather be doing almost anything else. Inspiration awaits!

Layering smoothies makes for a delightful beverage that looks as good as it tastes. The trick to nailing the technique involves nothing more than a spoon.

Learn how to make this classic Italian dish with a lemony taste that's great in spring or summer.

Frozen food is a staple of the supermarket, one we mostly credit to Clarence Birdseye. But the history of freezing food actually dates back thousands of years.

Master the art of authenticating your molcajete with our comprehensive guide and learn the foolproof methods to test its true origin and quality.

What you certainly do not hope for are streaks of grey, patches of white, and swirls of discoloration on what should be a shiny piece of chocolate.

Peaches may seem tricky to store, but it's actually quite easy. Here's a look at how to store peaches — whether ripe or not — just in time for the summer.

Before the Denver omelette, there was the Denver sandwich. And the Denver sandwich's origins might go far back as the days of covered wagons.

Displaying cheeses on a wooden board may look pretty, but there's are stinky ramifications for doing so.

Elevate your cooking expertise by understanding the lesser-known downside of reverse-searing and uncover the key to achieving culinary excellence.