Cooking turkey legs over a wood fire creates a depth of flavor no oven can match. Slow heat allows the meat to stay juicy while smoke adds richness. The skin crisps naturally as fat renders out. Every ...

This back-to-basics roast turkey recipe is a great place for beginners to start, and the results are pretty dang fabulous: crisp skin and evenly cooked, juicy meat, without butterflying, flipping, ...

A step by step guide to cooking turkey legs sous vide and finishing them with smoky flavor using the Joule ChefSteps method.

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Talk about a restaurant with a view! The ...

The most saved recipe of this month balances the needs for classic comfort and a desire to try something a little different: ...

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of ...

Place the sweet potatoes in a large pot and cover with cold water by 1 inch. Stir 1 tablespoon salt into the water. Bring to a boil over high heat, then reduce the heat to maintain a gentle boil. Cook ...

Your turkey might be good, but these tricks will make it extraordinary. Turkey week is upon us. Preparing the big Thanksgiving bird requires a lot of time, stress, and sometimes fear. Will the turkey ...

Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven years. She is currently an editor at Food & Wine magazine, focusing on trends and ...