We asked real kitchen pros for advice on successfully cooking your next holiday feast with less stress and less expense, too.

Pointers for how much salt you’ll need per pound, why glazing is better than basting, our favorite flavor combos, and more.

Don't throw away that liquid left in the pickle jar—it's a culinary treasure! Brine, that mix of water, vinegar, salt, and ...

This turkey brings Latin-inspired flavors to your Thanksgiving table. First, marinate the turkey in a mixture of puréed ...

These Smoked Cornish Game Hens are a family favorite! I smoke year-round, but Cornish Game Hens is one of my $5 Friday d ...

Cheap bottles of white wine are accessible and perfect for poultry. White wine imparts flavor to the bird, while its acidity ...

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic to the skillet; saute them ...

When it comes to chicken breasts, it’s always the same story. The lean protein is quick to cook and it sounds appealing, so ...

Consider avoiding composting meat and fish scraps ... in coffee grounds may also help remove dirt and dead cells. Mix coffee grounds with some water and scrub them gently with your hands onto ...

More specifics can be found on the USDA website. The outbreak has been linked to meat sliced at deli counters, not prepackaged meats. How Does Listeria Spread Among Deli Meats? The listeria ...

PITTSBURGH — The 15th Annual Stand Down Pittsburgh event brought free services to veterans and their families on Saturday. Over 70 vendors were at the event to offer referrals and services to ...

In a brine: mix 1:1 hard cider and water, add enough salt so that it's salty (but not overpoweringly so), and, if you want, add dry-toasted cracked black pepper, bay leaves, cloves, and cinnamon.