Food and celebration go hand in hand, especially this time of year. Whether it’s a table piled high with roast meats and vibrant vegetables, a stack of decadent desserts, or a carefully curated cheese ...

Exceptional new cookbooks, with fresh takes on easy baking, Thai cooking in America and seasonal pasta, as tested by New York Times Cooking and the Food desk. By Adina Steiman Adina Steiman, an editor ...

From sushi-rolling to pasta-making, a cooking class is a great way to learn new kitchen skills in a relaxed, friendly atmosphere – whether you’re serious about perfecting a culinary technique or just ...

Jeffy Mai is the Associate Editor for Eater’s Midwest region, and has been covering Chicago’s dining scene for over a decade. In our Dining Reports, we share a firsthand perspective of a recent ...

There are several different ways to cook ribs; you can simplify baked ribs like Ina Garten by popping them in the oven, you can warm yourself up with a pot of stewed beans and ribs, or you could even ...

Not every smoked dish has to start with hours of prepping strange mixtures and mixing powders like it’s a high school science project. These 25 recipes focus on what matters: good food cooked on a ...

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 ...

Labor Day is peak grilling season, and this year Traeger is cutting the price on one of its largest pellet grills. The Traeger Woodridge Pro Pellet Grill is $150 off in a rare sale, and it’s a deal ...

CLEVELAND, Ohio --Corn is in season. In Northeast Ohio everyone is rushing to get their fill of the fresh sweet kernels still on the cob. Getting it ready for the plate is easy, but boiling is NOT the ...

Most people fire up their pellet smokers with ribs in mind, but there’s plenty more waiting beyond the barbecue basics. There are at least 19 ways to put that smoky power to work, and none of them ...

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 ...