Getting your Trinity Audio player ready... We might think a food is weird and odd to eat, except that we eat it all the time in less strange forms. When I told some people that I was going to help out ...

We already know that Princess Kate has some professional experience in the kitchen. And now, thanks to the new ITV documentary Our Queen at 90, we know that Kate put her skills to work to impress none ...

Brunoise is classically used to garnish consomme. I know, you're probably thinking, "When was the last time I had consomme?" It is not something we see often on menus in our area, but a good, clear ...

Jennifer McLagan has a knack for tackling topics that are, shall we say, “under-appreciated”. To complete a “trilogy” of sorts, the author follows up her award-winning “Bones” and “Fat” with “Odd Bits ...

“Have you seen the rules?” the most famous butcher in Italy asks, his clear blue eyes twinkling. “They’re terrible!” he roars, “like Guantanamo!” We’re in Antica Macelleria Cecchini, his centuries-old ...

This recipe is courtesy of chef Jennifer McLagen, author of "Fat: An Appreciation of a Misunderstood Ingredient, With Recipes" (Ten Speed Press). Preheat the oven to 425 degrees F. Finely grate the ...

Learn how to make a delicious and rich grilled bone marrow recipe that's simple to prepare yet packed with flavor! With just a few ingredients, you can create a savory dish perfect for a special ...

Preheat oven to 350 degrees. Place the cubed bread in a large mixing bowl, and set aside. Coat a 9-by-13-inch baking dish with butter, and set aside. Heat the bone marrow over medium-high heat until ...