Contrary to conventional wisdom, olive oil can make an excellent choice for deep-frying.
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Before deep-frying your turkey, make sure to do your research. Here are ten steps on how to safely fry a great bird. Remember to thoroughly dry your turkey inside and out to avoid fires.
What's the secret to the fluffiest omelette? A handheld mixer.
The sunny-side-up egg is the symbol par excellence of the traditional American breakfast, and no wonder: this preparation showcases better than any other the egg’s inner beauty.
Who needs a deep-fry thermometer when a chopstick will do the trick?
When it comes to eggs and artichokes, looks don’t matter—it’s the taste that counts.
Learn to cook this popular border-food favorite with our step-by-step instructions.
Want to avoid having watery cabbage in your wok? It’s all in how you slice it (the cabbage, not the wok).
Ramps are wild leeks that are native to the Appalachian Mountains, and this is how you cook them.
French chefs traditionally deep-fry parsley sprigs—an idea well worth emulating here in America.
Some say stir-frying is 'cooking chinese', we simply say it's cooking tasty! Here's a guide to 'stirring' successfully.
Bizunesh Sedore, an Ethiopian cook, makes the Ethiopian sourdough flatbread called injera according to the traditional manner.
These crunchy delicacies are not your ordinary snack chip.
Like that other great cooking implement, the cast iron skillet, a properly seasoned wok is indispensable to the well-equipped kitchen.
After much experimentation—and some expert advice—we've come up with these no-fail techniques for preparing perfect pupusas.