While we loved spotlighting America’s best steakhouses — and, before that, the country’s greatest dive bars — we also love the hidden gems: the places locals guard closely, return to often, and ...

Mashama Bailey, executive chef and partner at The Grey in Savannah, Georgia, is one of the most important chefs in the ...

Pan searing is one of our favorite ways to cook fish. Follow our guide for a crispy, golden outside, and a tender and juicy inside that produces the most delicious pan seared fish every time!

Growing up in a large family, I learned how to cook quickly and affordably,” writes columnist Donna Maurillo. “So I’ve come ...

A good salad should not only have a variety of flavors, but also a variety of textures. 2016 F&W Best New Chef Michael Gulotta suggests piling on chewy dried fruit, as well as crunchy nuts, seeds, and ...

Cook the farro: Bring 6 cups well-salted water to a boil in a medium saucepan over high heat. Add the farro, stir and bring ...

I cannot resist lobster, and this lobster stew recipe had me hooked from the first glance. Its layers of flavor, rich ...

Most recipes for whipped cream use three standard ingredients: heavy whipping cream, sugar, and vanilla extract. However, ...

When tasting menus feel like homework and smash burgers feel like punishment, the only solution is to get out of London. In this month’s Fine and Dime, two very different meals – one robed and ...

New Jersey may be stuck in the chilly doldrums of winter, still months away from beach season. But even in the offseason, one of the Garden State’s hottest restaurants just opened down the Shore.

Nick Blackmer is a librarian, fact-checker, and researcher with more than 20 years of experience in consumer-facing health and wellness content. Tinned fish bones become tender due to high-heat ...

The little cabbages called Brussels sprouts (so named because the Belgians made them popular in the 16th century) graduated from reviled to trendy when cooks realized they tasted much better if they ...