Lish: Rule of thumb is hot pan, hot oil, then the ingredients. This not only ensures that fabulous sizzle when things hit the ...

As a chef, I think everyone should know about the importance of brining, making salad dressings, and freezing garlic and Parmesan rinds when cooking.

Irene: If you've been to a Benihana, you know that the chef is the star of the show. We decided to find out just how hard it is to be a teppanyaki cooking master. I mean, what could go wrong?

Two years as a private chef in NYC has taught me three things: (1) people will pay a small fortune for homemade pasta, (2) everyone wants to learn how to cook, but most people are terrified to ...

We spent a year cooking with and beta-testing Chef Watson, IBM's super computer cooking app. And now you can too—here's how to bring Watson into your kitchen. Our readers created tomato recipes ...