Mastering duck confit is an intimidating endeavor for most, however, if you want to start off on the right foot, make it easy and avoid the beef tallow.

Duck fat is often praised for its rich texture and high smoke point, leading many cooks to question whether it truly improves ...

When it comes to fried chicken, everyone has their own way of doing it. In Malaysia, there's ayam goreng gilded with turmeric ...

The poor French. All they’ve done for cooking — those fancy techniques and complicated sauces and such — and how do we repay them? By sticking their name onto skinny, deep-fried potatoes. While the ...

Heat neutral oil in a shallow pan to 350°F. Fry wonton wrappers one at a time until golden and crisp, pressing gently with a spatula to keep them flat. Transfer to paper towels; season lightly with ...

Fluffy inside, crunchy outside, these roast potatoes are a perfect sidekick to any roast dinner. (They're even better the next day, eaten straight from the fridge!) Read our guide for more insight ...