If you looking for crispy skin on your home-baked chicken wings, consider dry-brining them first to bring out that restaurant ...

Brine: This comes in one of two forms, dry or wet. A wet brine is a saltwater solution (sometimes with sugar or other seasonings, too) that coaxes the protein into maintaining more moisture and ...

A plate of glazed chicken wings with celery sticks. - Delia Radu / 500px/Getty Images ...

Derby Day parties, Brewery Art Walk, Museums of the Arroyo Day, the Jane Austen Society Gala, Jose Andres at LiveTalks and more of the best things to do this weekend.

"Leaving the lid off the pot while the pasta is cooking is the way to go," advises de Marchi. "This prevents the water from ...

Slightly sticky and sweet, teriyaki chicken uses only 7 ingredients and is ready in 30 minutes. The chicken is simmered in ...

Michelin-starred chef Tom Kerridge loves a barbecue as much as the rest of us but takes the grilled favourites to another ...

At Maison Passerelle, critic Michael Russell finds "a serious restaurant in a serious restaurant city, and a leveling up for ...

Discover how Long Island delis blend traditional pastrami methods with modern twists, creating a unique culinary experience ...