Here are four times you should be using the cold pan technique—and why it works so well. Any time you’re cooking bone-in, skin-on chicken or duck on the stove, starting in a cold pan is a must.

Chef Will Rufe, the Culinary Operations Chef at Northampton Community College, showcased delicious duck dishes in the Sunrise ...

While the entrée was originally created in Taiwan, the recipe was actually specifically crafted for American eaters from the ...

Victorian Premier Jacinta Allan has been forced to defend the security of her role in the state's top job as dwindling opinion polls cast doubt on her future. China has vowed to "fight to the end" in ...

Phil Robertson’s health is declining significantly, while his wife, Kay, has recently shown improvement following a severe ...