Doug Sohn has eaten chicken feet, but never cooked with them—”so as is my style, instead of really playing around with them and doing a ton of research, I’ll just go find someone I know who knows ...

A good chicken stock is more than chicken-flavored water. Though you should aim for your stock to be flavorful, a good one should also be rich and mouth-coating, with a body that just won’t quit. This ...

As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and ...

Hello, food-loving friends, and welcome back to a very tender installment of Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator (most of the time).