Some leftovers lose taste and texture when reheated. Discover which foods -- like creamy pasta, eggs, steak, and roasted ...

Our definitive take on shepherd's pie features a savory lamb and veggie-infused filling that's elegantly adorned with piped ...

Along with turkey, ham has become popular to serve at the Thanksgiving table. For the last few years, the American Farm Bureau Federation included ham in an expanded version of its annual cost of a ...

When I was in my early 20s, I started cooking in restaurants. Over the next two decades, I spent many holidays in restaurants working tasting dinners and hotel buffets. In an attempt to create a ...

Hosting Thanksgiving dinner doesn't have to be stressfull. A little preparation goes a long way; check out these chef tips.

Poorhouse Pies, in Underhill, Vt., is home to 50 different kinds of pie, from sweet to savory. Owner Suzanne Tomlinson offers "Sunday Morning" viewers her take on a Chicken Pot Pie, which she called ...

From an English-style pub in Exeter to a pandemic-born pie bar in Goffstown — and a century-old classic across the border — comfort food is having a moment. At Fat Hen Brewing in Exeter, co-owner ...

Arrange a rack in the middle of the oven and heat the oven to 375°F. Dice 1 medium yellow onion (about 1 1/2 cups). Peel and halve 3 medium carrots and halve 3 medium celery stalks lengthwise. Cut ...

After a long day, sometimes all you have enough energy for is heating up some leftovers and turning on Netflix. But while microwaves provide an easy and convenient solution for reheating food, not all ...

Health experts suggest that cooking, refrigerating, and then reheating carbs like rice, pasta, and potatoes can help prevent blood sugar spikes and may aid in weight management. This is because the ...

Chicken pot pie is one of those classic foods that — the phrase alone — elicits comfort. The flaky pastry! The warm, savory filling! Just thinking about it is enough to kick my salivary glands into ...

This pioneer-era pie is due for a comeback. If you were to flip open a 1975 edition of The Joy of Cooking, you might be startled by an illustration that demonstrates how to skin a squirrel. The page ...