In addition to creating culinary masterpieces at Tremont 647, chef Andy Husbands is a competitive barbecuer.
Soy-curry glaze and toasted sesame seeds transform simple grilled salmon into something more exotic.
A member of the onion family, shallots are milder in flavor and great in salads or sauces.
Our friend chef Matt Gennuso of Chez Pascal Restaurant in Providence has an unexpected and clever way to use large Spanish onions.
Venison is a highly prized, wonderfully delicious and nutritious meat that comes from deer which are either wild or farm-raised. The meat is typically described as having a full, deep taste that is somewhat woody, with berry flavors like red wine.
Food historian and author Francine Segan shares a few ideas for cooking on rocks that run hot and cold.
For Chef Champe Speidel of Persimmon Restaurant in Bristol, Rhode Island, fresh ingredients are key.
Irish moss, an edible seaweed which grows along the Atlantic coasts of Europe and the northern US, has been used for centuries as a food source.
[VIDEO] Our good friend Chef Scott Peacock stopped in to show us his version of this American classic.
