I come from a Latin American family, and grew up eating rice almost daily. And while I don't eat it quite that often any longer, it's still a staple in my household. These days I cook nearly all of my ...

We ran side-by-side cooks—fridge-cold versus counter-rested—on steaks, pork, and chicken to see if a “room temp” sit changes ...

Grilling shucked corn (that you’ve brushed with melted butter before placing on the grill) amplifies the intrinsic sweetness and richness of the corn while also adding an extra level of flavor with ...

We tried six techniques, from pan-searing to airfrying, and crowned one clear winner for reliably silky, flavorful salmon with minimal fuss. We tested six methods for cooking salmon — grilling, baking ...

SideChef promises to turn any photo of a restaurant dish into a recipe you can cook at home. I put it to the test, but came up hangry. Amanda Smith is a freelance journalist and writer. She reports on ...

Place the meat on a rimmed platter and pat dry well, using paper towels. Set it in the refrigerator for a couple of hours if time allows, to dry it further. If desired, season all over with kosher ...

Test Cook Morgan Bolling and host Bridget Lancaster head outside to make North Carolina Barbecue Pork. Equipment expert Adam Ried shares our recommended fire pits for cooking. Test Cook Carmen Dongo ...