This is a savory interpretation of a great waffle with the added pleasure of duck confit and seasonally inspired cranberry orange salad that complements the aromatic spice blend and goat cheese.

UVU Culinary Arts student Madeline Black just won the ACF National Championship for student chefs. She shared her two winning recipes with us. For more information about UVU Culinary Arts, go here. To ...

Here's how to bake, braise, roast, or smoke duck for incredible entrées any day of the week. Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam ...