Sauté the leeks: Cut the stem off the leek and roughly chop the rest into ½-inch pieces. Place them in a large bowl and fill ...

Honey is one of those quiet workhorse ingredients that can do a lot more than sweeten your tea. A single jar can become a ...

Steak Alfredo pairs a juicy seared steak with rich and creamy pasta, putting a decadent twist on a classic. Add a crisp salad ...

The sandwich press is a versatile bit of engineering. Besides a ham-and-cheese, it can reheat pizza, fry an egg and facilitate a quesadilla. But whacking highly marbled wagyu on a sandwich press is ...

If there’s one thing I’ve learned, it’s that leftover rice is pure gold — toss it in the freezer and you’re halfway to dinner at any given moment. My sheet pan fried rice is a game-changing, one-pan ...

Nonstick pans are great for delicate foods, but if you need high heat for browning or searing, pick a different pan. David lives in Brooklyn where he's spent more than a decade covering all things ...

The culinary director of Gaucho, the celebrated Argentinian steak brand known for its grilled beef since 1994, harbours a surprising secret: he didn't always enjoy meat. French-born chef Anthony ...

Love a steak that’s juicy, flavourful, and seared to perfection in a sizzling hot pan? What you need is a good cut, a heavy-based pan, a few minutes of focused heat and some expert-backed timings and ...

Priyanka Shahane is a writer for Food & Wine, specializing in kitchenware product reviews. She has over 12 years of experience writing and editing, plus over 20 years of cooking and baking experience.

PARKERSBURG, W.Va. (WTAP) - For this week’s Daybreak Kitchen recipe, Chef Jared Lee joined us to show Emma Grace how to properly sear a steak and make a classic pan sauce to top it with. The recipe ...