OJ’s Diner sits unassumingly in Greenville, looking exactly like what you’d expect from a classic American diner – which is to say, it looks like home. The kind of home where someone actually knows ...

"Food sticks more to uneven surfaces," says Katie Muscarella, co-founder and managing partner of Field Company, makers of ...

Massachusetts restaurants serving crispy, gravy-covered chicken-fried steaks that bring Southern comfort up North.

Although most dense foods shrivel up or dry out in a microwave, some softer foods handle the microwave heat better. Items such as soup (covered), sauce, plain rice, or mashed potatoes won't lose too ...

Georgia dishes offer flavors that locals recognize instantly, giving anyone who’s tried them a true taste of life in the ...

I’ve written before about the modular meal, a “cook once, feed many” approach that leaves everyone satisfied, even — gasp! — happy. For this, as for many things, I am indebted to Julia Moskin, who ...

When frying chicken, it is crucial to avoid significant fluctuations in the cooking oil's temperature. That's why you should use a pan made with this metal.

There are a few ways to reheat fried chicken that can return the soggy pieces to their former glory. In this guide, we outline the three best methods.

This is especially the case when it comes to nonstick skillets, which raise concerns about “forever chemicals” or, in the case of their ceramic-coated alternatives, not being particularly slick or ...

Dillon is an Update Writer at Food & Wine, where he spends most of his time ensuring product recommendations are fresh and relevant. He's performed testing on kitchenware like bundt pans and cookware ...

Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary ...