See why one top chef says 'don't sleep on duck' and how he cooks this perfect protein. This recipe was shared by Mario Brugnoli, Executive Chef at 'Eat, Art, Love' in St Pete's Warehouse District.

The crispy skin and complex flavor of these spiced duck legs will make your guests think you toiled in the kitchen for hours.

Hunters chasing the Pennsylvania hat trick of white-tailed deer, wild turkey and black bear can be, without a doubt, a dedicated group. If you have a duck hunter in your life, though, you might know ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

Take your pantry to the next level. Supplement the everyday storage staples of dried pasta, beans and canned tomatoes, to name merely three, with some delicious foods that you prepare and put away.

This week, Chef Bill Fuller, of big Burrito Group, stops by the Pittsburgh Today Live kitchen to make a delicious dish perfect for your holiday dinner table. You can purchase very good duck leg confit ...

Duck confit tastes entirely different from duck cooked almost any other way. Cooking it is all about converting tough collagen proteins—pound for pound tougher than steel—into gelatin. While this ...

Edmeades 2007 Mendocino County Zinfandel ($20), our Wine of the Week, is rich, big and bold. It is the sort of wine you can imagine being passed around a camp fire at Bohemian Grove, its aromas ...

Nose-to-tail eating sounds like a trend, but it’s really just good practice. Indeed, even before British chef Fergus Henderson made “whole beast” cooking popular, the whole animal was getting used.