Everyone is welcome at the table inside the New Orleans home of photographer and writer Pableaux Johnson. He has made a Monday night tradition of serving his famous red beans and rice to friends, old and new.
There are big differences between salmon caught wild at sea and salmon raised in farms. Cook's Science executive editor Dan Souza explains how the fish's origin affects how you prepare it in your kitchen.
When it comes to fried chicken, there are as many different ways to prepare it as there are people that love to eat it. This is one of the most wonderful versions we’ve ever heard of – North Carolina Dipped Fried Chicken.
A poached egg is like a superfood. It’s a protein, it’s a sauce, it can take a simple bowl of noodles or grains and turn it into a velvety, beautiful bowl of dinner. Poaching eggs is simple, but to do it perfectly is an art.
As Francis Lam takes over the host spot for The Splendid Table, he asked someone that has gone through something similar recently for a bit of advice: Chris Thile, the new host of A Prairie Home Companion.
Chef Amanda Cohen's restaurant Dirt Candy in New York City takes vegetables and their presentation to a whole new level. Host Francis Lam visits Cohen's kitchen to learn about her key three dishes everyone should know how prepare at home.