It really is all about the temperature. Grilling is the wanton application of heat, generated by gas or charcoal, to unsuspecting food products. But that's not the same thing as barbecuing. Let's take ...

Now in my 25th year as a food writer, I've decided it's time to face a phobia. I have no trepidation about butchering meat, cleaning squid or gutting fresh fish, but the prospect of roasting a whole ...

Hunters chasing the Pennsylvania hat trick of white-tailed deer, wild turkey and black bear can be, without a doubt, a dedicated group. If you have a duck hunter in your life, though, you might know ...

So you’ve ordered Roy Choi’s killer smoked duck at Pot in Koreatown. And you’ve beaten the French bistro crowds for the duck confit at Republique or Church & State — or the duck ragout at Maccheroni ...

Sous-vide cooking is one of the most important new tools to enter the restaurant kitchen in the last 100 years, but because of the expensive equipment required, until now it’s been out of reach of ...

Roy Maynard/Staff 5. Duck is done when the breast reaches an internal temperature of about 150 degrees. It really is all about the temperature. Grilling is the wanton application of heat, generated by ...