Getting your Trinity Audio player ready... Who doesn’t get a sweet tooth, at least once in awhile, for a sweet onion? That thick slice of Rockies-purple red onion on a burger at Coors Field? Sweets ...

There is possibly no greater culinary siren song than the smell of garlic. The aroma is a secret weapon for restaurants hoping to draw in diners passing by. It can fill a home kitchen and encourage ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. It helps that fall is creeping up on us, so we’re on the hunt ...

Cooking friends, put your worries down. This week’s main event may weigh on your mind like an 18-pound turkey in a 5-gallon brine bucket. But if you keep this Kitchen Curious project in your ...

Note: Confit is cured meat, slowly poached in its own fat. • 2 large chicken legs (about 1 lb., 4 oz.) Rinse and dry chicken and place in a medium-sized bowl. Add the kosher salt, rosemary, parsley, ...

The pros, the cons, and the how-to for classic and not-so-classic duck confit. I'm not the type of cook who thinks traditional, time-consuming cooking techniques are inherently better than quicker ...