How to Make Pan-Seared Trout and Roasted Vegetables

If you've ever had a turkey that's too tough, too dry or just poorly cooked, you'll be thankful for this handy Thanksgiving...

This is a spirited cocktail that will raise the dead. "The Corpse Reviver #2" hails from The Savoy Cocktail Book and has haunted bars since the early 19th century, legend has it that this concoction...

We visit Gourmet Magazine’s private dining room and test kitchen—where leading culinary talent research the tastiest trends—and investigate the Chilean vino buzz with renowned wine and spirits consultant Michael Green. Chilean wines are appearing on...

CEO of behindtheburner.com, Divya Gugnani, shows the cast of Fox and Friends how to make a delicious, patriotic cocktail for your next American...

Chef Amanda Freitag is as fabulous as a Graffiti eggplant. Full of warmth and character like many of her signature dishes, Chef Freitag compliments an eggplant caponata and snapper with hand-ground polenta from Primizie Fine...

A-scalloping we go with Chef Brian Young. Chef Young gets serious about his cube of Jurassic salt as he gingerly grates centuries of Himalayan history over handpicked diver scallops. Too much to take in for...

Just as the truffle adds warmth to any dish, so too does Chef and restaurant owner Joey Campanaro. Witness as he masters the uncommon, delicate ingredient with the help of Sabatino Tartufi. For an exclusive...

Yes, octopi have beaks. Well, at least the best ones do...the ones Chef John DeLucie uses for his Mediterranean masterpiece. Octopus doesn't have to be as exclusive as The Waverly Inn although it can be...