Orange chicken is a classic takeout dish. It's saucy, sweet, salty, sticky, and just overall delicious. Skip the ordering out ...

Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations.

Whether you prefer boneless or bone-in, sauce or dry rub, Pueblo's chicken wing spots are bringing their best flavor profiles ...

2. Prepare your marinade by combining all ingredients into a bowl and mixing. 3. Place your wings into a gallon-sized storage ...

You want a real heap of fresh herbs such as parsley, mint, dill, or even cilantro to finish this beet recipe. See recipe.

Fish sauce is a key ingredient in countless Thai, Vietnamese, and Indonesian preparations; like soy sauce and its fellow ...

Seasonal cooking will always be in style. We're celebrating spring’s harvest with Abigail Donnelly’s light, bright and breezy ...

If you want your Buffalo wings to soar to greater heights, you should elevate the sauce. Mashed got in touch with a chef who ...

There's something so special about showing up on Grandma's doorstep, just as she's pulling a warm and bubbling casserole ...

Chef Akshay Bhardwaj, who leads the kitchen at Junoon, one of New York City's best-known Indian restaurants, shared his steps ...

Pitmaster Rodney Scott's succulent smoked turkey owes its incredible flavor to his custom-blended dry rub and a generous amount of tangy-hot mop sauce. Recipes published by Food & Wine are ...

Smaller, lighter and sharper than Buffalo wings, this interpretation of a classic has faded away over time. But you can make ...