It was in the chaos of a kitchen where the chef, restaurateur and TV cooking judge (and author of the new cookbook-memoir, "Why I Cook") learned how to be himself.

How can such vastly different foods require the same cooking temperature? It’s all thanks to something called the Maillard ...

A lot of people like eating turkey on Thanksgiving, but do you know why that is? Here's a history lesson on why turkey has ...

The following is a transcript of the episode: Hanna Rosin: Well, it’s Thanksgiving—the day on the American calendar centered most around food, when we ... our cooking, and I want to understand ...

A surge of food recalls linked to outbreaks of E. coli, listeria and salmonella have consumers on high alert. Experts discuss ...

"I cook very simply at home," he said. "It's not the food part of it. I enjoy the half an hour, 45 minutes that we're sitting together ... kitchen in a new book, "Why I Cook" (Artisan).

Food has the awesome power of bringing us together. It's important to consider why we serve the dishes we do on Thanksgiving.

In "Group Living and Other Recipes," Lola Milholland explores how sharing meals and living space deepens our ability to ...

We all brought our foodways ... which I still do today. I learned that, like me, so many turned to art, writing, and, notably, food to navigate life’s trials. My work at Cook’s Country and ...

"It’s been my butter brand of choice throughout my career because it was designed by professional pastry chefs" ...

Consumer writer Gareth Butterfield put on his chef's hat and rustled up a selection of meals included in Simply Cook's ...