The Basics: How to Make Roasted Chicken Breast

Bone-in, skin-on chicken breast roasted (plus how to make a simple sauce by deglazing)

Why would i deglaze with a red or white wine vinegar, as opposed to delazing with stock or wine?

I’ve been trying pan sauces that include deglazing the pan with some alcohol. This is kind of new for me. Recently I made a pasta sauce with pancetta that included deglazing with white wine, and for Valentine’s Day I...

Why Is It Bad to Run Cold Water over a Hot Pan?

What’s wrong with a little sizzle?

Does Cooking Alcohol Really Burn It All Off?

More booze, more flavor.

10 Recipes Using Vodka

Have your way with vodka, from tails to dinner and dessert.

The New Kitchen Staples

Your pantry is bare unless these 10 items sit on its shelves. They’ve achieved post-food-fad status.

The Basics: How to Sauté Fish with Lemon and Capers

Easy and healthy.

Fashionable Food: Rabbit Sugo with Egg Pasta

Who’s making it and how you can make it yourself.

Beyond Salt and Pepper

From Worcestershire sauce to paprika, here are ten ingredients that will boost flavor in your cooking.

The Basics: How to Make Beef Stew

An easy belly-warmer.

Way Beyond Salad Dressing

Or, how to use vinegar and citrus in your cooking to punch up flavors.

I made a chicken recipe and ended up throwing what was left over back in the pan to deglaze (basically chicken, onions, garlic, white wine). However, I didn’t really have anything in mind for the sauce – any ideas?...

a simple sauce, not gravy, by deglazing the pan. So... What should I deglaze the pan with? Dry white wine? Chicken stock? Beer? And then what do I add to make a lovely, viscous sauce? Butter? Anyone have any great ideas? Thanks! m_b

Pollo alla Valdostana

Chicken cutlets, prosciutto, and fontina cheese in a white wine sauce.