Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of ...

Turkey legs, in the parlance of our times, hit different at a fair. Whether you get one at a Renaissance Faire or you shell out for one at a Disney theme park, the experience is equally delightful: a ...

Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven years. She is currently an editor at Food & Wine magazine, focusing on trends and ...

A step by step guide to cooking turkey legs sous vide and finishing them with smoky flavor using the Joule ChefSteps method.

This back-to-basics roast turkey recipe is a great place for beginners to start, and the results are pretty dang fabulous: crisp skin and evenly cooked, juicy meat, without butterflying, flipping, ...

I mean, they’re just SO cute. They’re also pretty fun to assemble, as I discovered when my best friend Lars (Chef-de-Cuisine of Hags) found them in the Delish holiday magazine last year and said we ...

Cover the turkey with foil during most of the cooking time to prevent it from drying out. Remove the foil towards the end of the cooking time for the skin to crisp up. Allow the turkey to rest under ...