Hot dogs: you either love them or hate them. You've heard they include pig snouts and chicken feet. You won't touch them. You'll never give them up. But have you actually seen how they're made? More

At a recent dinner party, a friend asked me whether it was really necessary to sear meat before cooking it, especially if it was just getting slow-cooked in a braise or a stew anyway. My friend logically pointed out that if it wasn't an important step, then why go to the extra trouble or dirty more dishes? More

If there was ever such a thing as legal crack, I think brown sugar-glazed bacon would be it. Not that I have much of a reference point, but I could.not.stop shoveling these sweet, savory strips of heaven into my mouth. Truth be told, I had to hide it from myself, which left me thinking about it, dreaming about it, until I had some more. More

Paleo folks and other omnivores, your attention please. (Vegetarians and vegans, you may want to look away for a moment — try here or here!) This book is an homage to all things meaty and good. It does not hold any punches. You want your braised lamb neck? We got your braised lamb neck! Or at least, Chef Michael Symon does. More

I first came across "Aunt Cleo's Chicken Pie" while digging through my fiancé's tattered purple recipe folder, filled to the brim with handwritten index cards that his mother, Tina, had originally sent with him to college. We were only in the beginning phases of dating when I rummaged through the file, but I figured out pretty early that he was a sucker for his mom's home cooking. More

If you've ever been interested in making your own sausage, but put off by the equipment needed to do it, Bon Appetit has a smart method that uses just one low-tech tool: a Chinese soup spoon. More

I've been doing a lot of cooking this week, and it's been really nice. When my marriage ended a year ago, I was suddenly thrown back into cooking by myself again, and at first I was lost at sea. I had forgotten everything I'd known -- the touch and the feel of cooking -- that I'd had ten years earlier when I was single. More

In my small Alabama hometown, a restaurant lives and dies by its chicken salad recipe. Heaven help the one that decides not to include the Southern staple on its menu. For the local "ladies who lunch" crowd, it is practically a food group, and it should not to be taken lightly. More

I hate to say it, but I was inspired to write this post after a days-long bout with the flu that left me craving chicken soup. And lots of it. While chicken noodle soup is the always-beloved standard, there are many other options out there that are equally simple to make at home to satisfy the wearied winter belly. I began researching and whipping up soups with global influences and more complex spice profiles, all the while discovering some new favorite recipes I'll continue to recreate in sickness and in health. More

Q: I love Costco. I love them to death. I also love dark meat poultry. So when I saw that Costco had pasture-raised chicken thighs for 99¢ per pound in freezable pouches, I bought two packages worth, which happens to be 20 pounds. More