The fix is simple: Fry in smaller batches and give each piece of chicken breathing room. The oil needs space to circulate, ensuring even browning and keeping the coating intact. If you're cooking for ...

Line cooks don’t make a lot of money. They also don’t get a lot of respect for their craft; celebrity status does not exist for line cooks. But what’s a restaurant without them?

Ivy Knight spent a decade as a line cook before becoming a writer and filmmaker. She focuses on the inner workings of restaurants with an eye to showcasing the underserved in the food and wine ...

ST. LOUIS — The countdown is on for the James Beard Foundation Awards. This year, two St. Louis chefs are finalists in the nationwide competition considered the top honor in the culinary world.

Professional kitchens don’t have room for clutter – every tool, pan, and ingredient has to earn its place. Chefs know that efficiency isn’t only about skill or speed, it’s about stripping a workspace ...

I'm a former line cook who recently transitioned to the corporate world. I rely on Trader Joe's for fresh, flavorful, and affordable products. I always grab fresh vegetables, Greek yogurt, and frozen ...