On an episode of "Barefoot Contessa," Ina Garten revealed how she likes to cook her filet mignon and the secret ingredient ...

That is, until the concept of reverse searing entered my life, and changed everything. Now I can make myself a perfect steak, and you can too. What is reverse searing? Searing is ...

Non-stick pans are great for whipping up a quick fry-up, but serious cooking needs a pan that means business. This one will ...

These mini convection ovens can do just about any job, but that doesn't mean they should. There are better ways to cook these ...

The freezer aisle at your local supermarket is stocked with many pot pies, but which brand tastes best? We tested eight to ...

Preheat oven to 400ºF (200ºC). Pierce chicken pieces all over with fork. Toss with jerk sauce and place on parchment lined ...

“My family loves meat, but I make it a point regularly to tempt them with tasty vegetarian meals,” Goodman writes.

Put oats, yoghurt, vanilla and eggs into a large bowl and mix with a spoon until combined. Line an 8 inch cake tin with ...

Beef bourguignon is a French beef stew that was taken mainstream by famous chef Julia Childs. Here's some tips to make this ...

Why Tent Steak? Tenting the meat with aluminum foil traps heat, keeping the steak warm, but also allows the cooking process to continue (this is known as 'carryover cooking'). This is important to ...

Using a skillet that is oven proof, heat canola oil in the skillet over medium high heat. Add the steak and cook 2 minutes. Turn steak over and cook 2 minutes to sear both sides. Pour the sauce ...