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 ...

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 ...

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, ...