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Cook better chicken with these New York Times classic techniques

Amanda Hesser, the co-founder and CEO of Food52, shares tips and tricks for getting crispy and moist roast chicken and thighs. From marinades to temperature settings, these techniques and recipes are part of her new book, "The Essential New York Time...

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The home for Salon's cooking tutorials and conversations with food industry icons

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Nick DiGiovanni on "MasterChef," Gordon Ramsay and being fearless in the kitchen

"A great pastry isn't just sweet": How to add lemony, bright tastes to baked goods

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Ruth Reichl steps into her activist moment for America's food crisis | Salon Talks

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Ariana Madix on "weird" "Vanderpump Rules" season 11 and being in her "Golden Hour" | Salon Talks

Thumbnail for video related to Everything that goes into a restaurant meal, from the slaughterho

Everything that goes into a restaurant meal, from the slaughterhouse to the table | Salon Talks

Thumbnail for video related to Sohla El-Waylly was told that she shouldn't be in food | Salon Ta

Sohla El-Waylly was told that she shouldn't be in food | Salon Talks

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"It's driven by passion": Eric Ripert on simplifying seafood and Le Bernardin | Salon Talks

Thumbnail for video related to Why Nick DiGiovanni collabs with non-chefs like Tom Brady, Shaq a

Why Nick DiGiovanni collabs with non-chefs like Tom Brady, Shaq and the Jonas Brothers