Barbecued Peaches Because You Have Ten Minutes

I could have just Googled a pumpkin bread recipe. I'm sure there are hundreds of excellent ones, tested and retested, right there for th...

Chef John is currently flying cross-country, back to beautiful San Francisco. In addition to typing in the third person, for no apparent rea...

The duck breast we did in Episode 1 of our stovetop sous vide series last month was so spectacular, I couldn't wait to give it a try wi...

Monday I'll be posting the poached eggs redo I promised, and it turned into quite the adventure, as you'll see. Then, I have a very ...

Memorial Day weekend is here! Time to dust off the grill, and find that "Kiss the Cook" apron everyone loves so much. Is there an...

This bizarre and quite possibly useless video recipe is what happens when I don't have the good sense to not film what I'm cooking. ...

If you watch any food television at all, yo u've undoubtedly seen the "sous vide" (French for "under vacuum" ) techn...

One thing a cook never stops searching for is the perfect macaroni and cheese topping. If it's crunchy, or has the potential to be crunc...

Believe it or not, this New York cheesecake with chocolate chip crust recipe post was suppose to be a spicy coconut shrimp bisque video. Ple...

I'd like to start by saying this video demonstration on how to cut a sandwich like Bobby Flay may be the most anti-climatic video we...