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 ...

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.

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 ...

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 ...

When purchasing duck in the grocery store or butcher shop, look for antibiotic-free, air-chilled, and certified cage-free duck. Once you bring duck home, use it within three days unless it's frozen.

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 ...

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.

For chef Anita Lo, this recipe is a fall go-to. She prefers using Long Island duck (aka Pekin duck) for its rich flavor and fat content. “I love cooking duck because every single part of it is usable, ...