Growing up in a household where we ate traditional Cantonese cuisine (not your average Chinese takeout) almost every night, peanuts were a staple. Roasted and salted, they were a simple amuse-bouche ...

You're standing in the grocery aisle, staring at shelves lined with bottles of different oils, each one promising something ...

Any fast food burger chain knows that crunchy, salty, perfectly fried French fries are what keep the customers coming back. While McDonald's is infamous for previously using beef tallow in their fries ...

Cooking oil looks simple, but it behaves like a chemical. Heat it too much, reuse it incorrectly, or pick the wrong oil for the wrong style of cooking, and it can quietly turn toxic, releasing ...

I’m currently in awe of peanut powder. It has all the flavor of raw peanuts and peanut butter, but a powdered structure that is nothing short of food-witchcraft. Regular, sticky peanut butter has ...

Much like a two-sink bathroom spawns happiness, so does housing at least two peanut butters in your cupboard. Not so each person has their own jar (though, that’s not a bad idea), but because not all ...

CHICAGO (WLS) -- ABC7 Chicago was Cooking up a Storm the Big Bowl way Thursday. Raul Gutierrez, the executive chef and partner of Big Bowl, illustrated how to make one of their most popular dishes: ...