The holiday season is one of the best ways to showcase these poached pears in wine. And seeing the abundance of pears at the ...

It might be time you got back to basics. Not only is there something inherently nostalgic about stirring a bubbling pot of sauce with a wooden spoon, science shows that using this utensil can make ...

In a 12-inch cast-iron or other heavy skillet, heat oil over medium. Season chicken with salt. In two batches, sear chicken ...

Beurre blanc, or "white butter" in French, is the perfect sauce for seafood (and most other things, really). It's a simple mixture of butter, white wine, shallots, white vinegar, and some salt and ...

Leftover turkey: Turn it into chili, pile shredded turkey onto nachos, toss shredded turkey meat with taco spices and cheese ...

Note: Price includes paper chef hat, apron, towel and take away container. *Participants must be at least 18 years of age. Le Cordon Bleu is proud to welcome you into its school in the heart of Ottawa ...

Just a stone's throw from the department stores, Onyx impresses with its 4-metre agate wall and delights with its refined ...

These will melt easily, creating an ooey-gooey cheese sauce that will perfectly coat ... until mixture is thick enough to coat the back of a spoon, 3 to 4 minutes. Remove from heat.

The renowned chef’s latest Brooklyn eatery doubles as a shop stocked with hard-to-come-by Italian specialties.

Cafe Kestrel opened over the summer on Van Brunt Street in Red Hook, from chef-owner Dennis Spina. It feels like a place that ...

All prices were accurate at the time of publishing. Demi glace is a rich, brown French sauce that’s made by combining espagnole sauce (a tomato-beef sauce) with beef stock and wine. The mixture is ...