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Michael Chiarello prefers cooking fruit near the beginning of the grilling session, when the grate is cleanest. Here,...

Foams may seem passé, an overused chef trick. But their airy consistency can help make a good dish great. Consid...

Chef Tim McKee adds easy North African flavor to succulent kebabs. Well-marbled rib eye steak is perfect for kebabs, ...

These juicy roast chickens are marinated in a tangy, garlic-laden, Puerto Rican-style marinade. "It's the vinegar tha...

Bill Kim’s thin, triple-stacked burgers, loaded with ginger, lemongrass, cilantro and basil, are inspired by a lemong...

Michael Symon’s version of creamed corn gets a little tang from sour cream and a bright kick from lime zest. Slidesh...

There are all sorts of tricks for making deep-fry batters both delicate and crisp. Sometimes, recipes call for beatin...

Roy Choi’s burgers look like the American classic, but get an Asian twist with toasted sesame seeds in the mayo and f...

Quinoa has a reputation as every yoga instructor's favorite superfood, but chefs love it for another reason: It crisp...

Quick-pickling butternut squash in cider vinegar, sugar and salt makes it really tangy and crunchy. Gabriel Rucker to...

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