If you are a duck lover — and I am — duck confit is a dish you probably love to eat but have never made. A staple at French bistros, usually accompanied by crispy potatoes and a leafy green salad, ...

Canned tuna is reliable, but it's hardly a glamorous lunch (unless you're a cat). It often contains less mercury than fresh tuna fillets, but fresh or smoked tuna tends to have a better reputation for ...

It was an outrageously expensive A5 Wagyu brisket that lured me to Austin. The team at LeRoy and Lewis had plans to smoke it, and they offered me a taste. It was the height of barbecue decadence, but ...

This weekend, I picked the first tomatoes of the season from our little vegetable garden out back. It felt like an eternity before the fruit on those massive plants finally ripened; now all of a ...

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Duck confit checks all the 2020 Thanksgiving boxes. Watch the video below to see just how easy it is to make. Confit is a method of cooking low and slow in liquid (usually fat or a sugar syrup) to ...

The holidays are approaching, and cheese and charcuterie boards are a great way to entertain. So look to France for inspiration and add duck rillettes to your charcuterie board. Rillettes are potted ...

FAT is a controversial subject in food science. We have all been told from an early age that it is unhealthy and something we should try to eat less of. But as we have said in New Scientist before, ...

What happens when you cook steak using a lost French technique from over 100 years ago? I put it to the test, using wagyu fat, garlic confit, and slow-cooked perfection to see if this method still ...

Long before modern preservation methods like freezing and vacuum sealing, salt, fat, and air-drying were the methods to prolong the shelf life of food. Food preservation was a necessity to prepare for ...