Photographer Kimberley Hasselbrink creates stunning, seasonal, mostly vegetarian recipes for her blog and forthcoming cookbook, Vibrant Food.
F&W Test Kitchen guru Justin Chapple came up with a nifty trick that uses a plastic bottle to beam up yolks from a bowl of eggs.
Portobello mushrooms can lend meaty texture and rich flavor all kinds of dishes, from a club sandwich to a meatless pâté. Here are 9 ways to cook with this vegetarian-favorite ingredient.
If you dream of cooking pasta like a pro, here's your chance to get bankrolled to take a life-changing cooking course in New York and Italy. The International Culinary Center is looking for the first recipient of its new Marcella Hazan Scholarship.
When it comes to cooking meat, give me a pot roast or pork shoulder and I’m golden: I’m plenty comfortable with a lovely long, slow braise. But when it comes cooking a steak, I’ve always been a little timid. No longer!
The dead of winter is a rough time for fresh produce. And while most fruits and vegetables aren’t at their peak right now, cold-season tomatoes are just about the worst.
These pork tenderloin tips come from the past winners of the F&W Classic's Grand Cochon, a pork-cooking competition.
Traditional Carolina barbecue begins with a whole hog smoked over coals; here, Sean Brock cooks pork shoulder for 12 hours in a 275° oven before smoking it for about 1 hour in a backyard grill. Click through the slideshow for his grill-and-oven method for Carolina pulled pork, plus three key sauces.
New Slideshow: DIY Pulled Pork