If you find yourself intimidated by your oven's broiler, you're not alone. Using a high-temperature heating source and placing your carefully prepared dish close to that source seems like a recipe for ...

When I use the broiler, should I keep my oven door open or closed? This question came from a relative who was trying to broil fish in a kitchen not his own. At home he keeps the door open -- there's a ...

Elevate broiled salmon by brushing it with a smoked paprika marinade, then topping it with a green olive vinaigrette. Smoked paprika, also called pimenton in Spanish, adds an intense flavor and ...

I’ve clearly been on a fish kick lately. Eating lighter seems to just be a natural part of the changing seasons, and almost like clockwork, I begin to get loads of questions about the best ways to ...

Home cooks, who seem to love almost every innovation, generally disdain the humble, if omnipresent, broiler. As evidence, check out the cookbook shelves: You’ll find books galore on slow cookers, ...

Once spring arrives, eating habits and ingredients change. Out go the comfort-food dinners that include long-cooking roasts, simmering soups and stews. Spring signals the arrival of vegetables that ...

When it’s time to get cooking, do you really know your oil? Some oils are great for high temperatures, others can’t take the heat. Some are heart-smart, while others are loaded with saturated fat. “As ...