From a creamy soft scramble to airy, fluffy eggs, each of these techniques is expert-approved. Merlyn is an editor of news and trending content for Food & Wine's news vertical. Her writing focuses on ...

Add Yahoo as a preferred source to see more of our stories on Google. Chef Ming Tsai at a red carpet event - Gabe Ginsberg/Getty Images The inherent simplicity of boiling noodles is deceptive, to say ...

Chef and author Michael Bennett announces the expanded Florida Cuisine Collection, a growing body of work designed for career ...

An Azerbaijani chef prepares an astonishing amount of chicken using a massive metal barrel and open fire in a raw, ...

Any carnivore knows the joy of a steak that's melt-in-your-mouth delicious. Tender, juicy, seasoned to perfection — you get the idea. But you’ve probably also had a few that are tough as leather. That ...

Add Yahoo as a preferred source to see more of our stories on Google. pictured pan of prepared scrambled eggs - Daniel Tamas Mehes/Getty Images Whipping up a pan of scrambled eggs may appear plain and ...

Modern Brussels sprouts are less bitter and more flavorful, thanks to smart breeding that improved both taste and texture. Chefs choose frying as the best way to cook Brussels sprouts because it makes ...

Many chefs now prioritize humane lobster preparation, using quick incisions to kill them quickly instead of boiling. Alternative techniques – such as the Japanese ikejime method – aim to minimize ...