Smoked duck wings are slow-braised and smoked in duck fat with orange peel, garlic, and spices before being finished over ...

Delicate duck meat is an excellent choice for the electric smoker, especially when combined with this Asian-inspired recipe. Smoking helps develop the crispy, flavorful outside without overcooking ...

Bring 2 quarts of water to a boil. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. (Do not let the meat start to cook.) Allow the ...

In 1993 Virginia chef Craig Hartman asked his supplier for "baby greens," and was given tiny lettuce that he used in a salad. By coincidence, a restaurant magazine writer was in attendance, and an ...

Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she ...