Barbecue season is on the wane, so you better get your last month's worth of grilling right.
There's no better way to celebrate the weekend than a martini. But make sure you're doing it right.
Portugal was just downgraded to "junk" status by Moody's, one of the world's foremost financial-analysis agencies. Good thing the country makes a damn good drink.
Cookouts are great, but even we can't stomach steaks all summer long. That's why we're changing it up - Indian-style.
Embrace the heat with this fresh take on a street-food favorite.
Summer's finally here, and that means it's BBQ season. Get ready to salivate over the coals with this one.
Is the locavore movement really all that great for you?
Because ordering your martini "shaken, not stirred" actually makes you look like a tool.
This dish is at the center of one of the most fiercely contested food debates in history. Here's how to do it right.
Tonkatsu, a kind of breaded cutlet, is a fusion of two of the best cuisines on the planet: French and Japanese. Simon Majumdar has the perfect recipe.
Ever had homemade cheese? Our resident foodie, Simon Majumdar, explains how to make ricotta from scratch.
Shaken, not stirred, with a twist of... grilled cheese? These aren't your grandfather's martinis.
Frying up some Oscar Mayer bacon? Man up and cure your own. Our resident foodie, Simon Majumdar, shows us how.
Simon Majumdar shares his recipe for the Philly cheesesteak, one of America's great contributions to the sandwich.
Recreate the shrimp toast experience at home with Simon Majumdar's take on a Chinese staple.
Duck confit can be tough to cook at home, but our resident food guru, Simon Majumdar, dishes up a recipe that's simple and delicious.
Popular as an appetizer in Indian restaurants and as a street food across India, bhajji is actually extremely easy to make at home. Simon Majumdar shows you how.
Is there any greater comfort food than a slow-cooked stew in the middle of winter? Simon Majumdar shares a ragout recipe that will warm you straight through.
Winter got you down? Brighten up your day with a chicken soup recipe from Simon Majumdar that is anything but boring.
This week, Simon describes how to gauge different restaurants by ingredients and steak. Plus, he gives us the lowdown on truffles.
Is it a faux pas to ask for a menu substitution? Find out what Simon says and learn how to expand your meat-eating repertoire.
Is it true that house wines are bottom-of-the-barrel swill? Simon knows. Plus, he dishes on how to get dinner without a reservation.
These foods are worth it more for the story than the taste. Plus, Simon tells you how to cook the perfect steak.
The best suckling pig in Portugal? Plus, Simon walks you through his wild boar chops recipe. Salivating yet?
New York-style pizza needn't be a part of a bachelor party weekend in NYC, but Simon says you can still have a slice of the Italian stuff.
Bread and butter should never be described as a roll "lightly kissed with Chef's signature sauce."
Do you eat your dinner one ingredient at a time? Simon Majumdar has a bone to pick with you.
Should children be banned from restaurants?
Are pop-up restaurants any good, or are they just popping up for the sake of the publicity?
Do celebrity chef restaurants really live up to the hype?