We may receive a commission on purchases made from links. Eating out at a steakhouse these days practically requires taking out a bank loan, but if you still want a delicious and very special meal at ...

Heat the clarified butter or vegetable oil in a pan over medium high heat. When hot add the scallops and let sear for about two minutes. Turn the scallops and add the shrimp. After a minute add the ...

Any carnivore knows the joy of a steak that's melt-in-your-mouth delicious. Tender, juicy, seasoned to perfection — you get the idea. But you’ve probably also had a few that are tough as leather. That ...

Priyanka Shahane is a writer for Food & Wine, specializing in kitchenware product reviews. She has over 12 years of experience writing and editing, plus over 20 years of cooking and baking experience.

LAKE CHARLES, La. (KPLC) - This morning, Chef Chad Jackson and Lauren May with the SOWELA Culinary Arts Program joined us to show us how to make a marinated and seared tuna, English pea and sunchoke ...

We're fortunate that fresh tuna (mostly bluefin, but also yellowfin and bigeye) is available in our waters through the end of the year. Seared tuna steak, sliced and served on salad greens, is a ...

We independently review everything we recommend. We may make money from the links on our site. Learn more› By Gabriella Gershenson Gabriella Gershenson is an editor covering all things kitchen related ...

A fragrant thyme-and-Dijon crust locks in the tenderloin’s juiciness, while a quick cider deglaze turns pan drippings into a bright, tangy-sweet sauce for an elegant weeknight or holiday main. Breana ...

We independently review everything we recommend. We may make money from the links on our site. Learn more› By Maki Yazawa Maki Yazawa is a writer focused on making cooking fun. She once cooked for ...

BATON ROUGE, La. (WAFB) - If you are looking for a “cooked” fish tartare dish, this fresh and spicy dip will definitely do the trick! It’s quick, easy yet sophisticated; it will impress everyone at ...