Cooking

Vaughn is back and funny as ever for another installment of Cooking the Comments. This time, he’s looking for the best-ever way to make fried chicken, as suggested by NYT Cooking subscribers. Watch to find out which techniques and changes come out on top,...

Dig into the seasoning known as MSG, and find out how this flavoring was developed and if it’s actually bad for your health.

Question via Facebook: Ann S. asked "I've never understood the difference between parchment paper and wax paper. Is it not okay to line a pan for baking with wax paper?"

Cooking eggplant in olive oil in the skillet requires you with a perfect piece of eggplant that isn't dried out. Cook eggplant in olive oil in the skillet.

Found in the ashes is what appears to be a pizza. But...is it? Kind of and yet kind of not. Check it out.

The Gulf of Maine is the fastest warming body of water on the planet, causing lobsters and other aquatic creatures to flee. Andrew Peter aspired to be a losterman, but with climate change reducing the amount of lobsters in Maine he pivoted towards scallop...

Get ready for the ultimate Father's Day cookout with Martha Stewart's best summer meals, perfect for outdoor cooking! From succulent grilled meats to refreshing sides and fun desserts, Martha shares her secrets to create the perfect barbeque feast.

Herbs are a vital aspect of cooking, here is a quick guide to some herbs that are easily attainable.

Black garlic is a type of aged garlic that is colored deep brownish-black. The process is of East Asian origin. It is made by placing garlic in a warm, moist, controlled environment over the course of several weeks, a process that produces black cloves. B...

Do you have moments when money is tight? Wonder what you can make using just the food you already have in the cupboard? Here are some ideas.

Sean teams up with Hot Ones legend Erica Diehl—better known as Queen Majesty—for a crash-course in the hot sauce-making commandments. From a mild pineapple and jalapeño sauce to a fiery "Sicilian" scorpion blend, Sean learns how to slice, chop, and churn...

Claudette Zepeda, chef and amateur Mexican food anthropologist, breaks down pozole, an ancient Mexican hominy soup that dates back to before the colonization of the Aztecs by the Spanish Conquistadors.

Chef Claudette Zepeda explains molé, the much adored Mexican sauce with a palette of ingredients.

A single style simply won’t cut it. From sweet and spicy to bright and tangy, these are the five mustards we always have on hand.

Sumac is an incredible spice that adds a load of complex flavours to any dish. It has a tart and tangy flavour profile that makes it excel at adding a delicate sourness to foods. I use it on practically anything I cook, especially on foods that can benefi...

One of the questions we seek to answer on our channel is that of the plight of poor folks in American history.