Boneless skinless chicken breasts (aka BSCBs) — is there anything more boring? They are all too often served dry, chewy and tasteless. I usuall avoid now BSCBs in favor of more succulent boneless, skinless thighs. I do have one method, however, that makes unfailingly juicy and tender boneless skinless chicken breasts. Need some chicken for a salad, or to top some pasta? This is the method. It takes some trust, but believe me — it works flawlessly every single time. More

While grilling is traditionally considered a meat-oriented pursuit, there's no need for vegetarians or veg-friendly omnivores to miss out on the pleasures of grill-cooked food. Here are five ideas for building flavorful and filling vegetarian skewers or kabobs, along with some recipes for inspiration. More

What looks like a loaf of bread above is actually the beginnings of seitan, a vegetarian protein that's made from wheat gluten. Also known as wheat meat, seitan (pronounced say-tahn) has a meat-like texture and fairly neutral flavor that can be enhanced in different ways. Growing up with Chinese-style canned seitan, I had never been a big fan until I tried a friend's homemade version. Far from the dense and rubbery "satan" of my nightmares, it was pleasantly chewy and deeply savory. Trying my hand at homemade seitan is one of my new year's cooking resolutions. Have you ever made it? More