Step-by-step, we show you how to prepare, stuff, and fire-roast an entire chicken in a traditional blazing tandoor.

Reheating ham in the oven, covered with foil and without added liquid, allows the meat to gently steam in its own moisture ...

After talking with three chefs, a clear consensus emerged: Glaze should be applied at the very end of cooking—never earlier. Applying a sugary glaze too soon means it's exposed to the oven's heat for ...

Prime rib is often undercooked in the name of a perfect rare or medium-rare center, leaving it soft, one-dimensional, and ...

Corned beef is a great wintertime dinner, especially if you're hosting. It's warm and filling, and it pairs well with all kinds of home-cooked comfort foods like mashed potatoes, old-school ...

Brown fat burns energy when we are cold. Now scientists are trying to harness its powers to fight obesity and type 2 diabetes. When the nights draw in, the leaves fall off the trees and the outside ...

Along with turkey, ham has become popular to serve at the Thanksgiving table. For the last few years, the American Farm Bureau Federation included ham in an expanded version of its annual cost of a ...

Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary ...