Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. During the past 11 years, Karen has been styling food for various publications such as Cooking Light, Sou

Content producer Thea loves to be in the kitchen and has a particular interest in cooking on a budget and deep frying. She thinks Sri Lankan and Indian food is the food of the gods. Discover her budget recipes online and tune in to our Twitter feed, which she runs on a daily basis.

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This Southwestern-inspired one-skillet casserole is stuffed with quinoa and plenty of fresh vegetables. Sharp Cheddar cheese flavors the filling and adds a layer of ooey-gooey melted cheese on top.

Combine water, quinoa and 1/4 teaspoon salt in a medium saucepan; bring to a boil over hi

The story of Shake Shack is a unique one and a true testament of the American dream. The company that now has 377 locations was once just a hot dog stand in New York City's Madison Square Park (via Investopedia). The cart was converted into a small fast-food restaurant in 2004 and began servin

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Just in time for fall.

Soup season will be here before you know it. That mea

That being said, many of us figured we'd never have time to try baking sourdough bread from scratch, until, well, we were bored out of our minds during quarantine. After the pandemic forced us all to spend a ton of quality time in our kitchens, however, it's safe to say we all emerged better c

Greasing a hot pan is essential to prevent food from sticking: No matter what type of skillet, frying pan, or griddle you use, your cookware needs to be primed well to ensure uncooked ingredients don't catch or burn, potentially ruining the meal (and filling your kitchen with smoke in the proc

Celebrated food writer Mark Bittman has written about how to cook well, everything. But when it comes to cooking fast, he says, it's about strategy, not skill.

MARK BITTMAN: There's a lot of downtime in cooking. It takes time for the heat that you're using to be applied to the food that