Duck has a reputation for being fussy, and I blame the French. I am sick of the French (way of preparing and cooking duck). All that talk of separating the breast from the legs, and cooking each one ...

Duck occupies a position of such culinary esteem in my family that those autumn V's of migration are routinely referred to as "dinners." Michigan may technically be prime duck territory, but our ...

Ninja Woodfire Grill Roasted and Smoked Duck! We have a whole duck and I'm going to show you how I set it up for ducky ...

I recently spent two glorious barbecue-filled weeks in Austin, where I happily cooked for 1,200 hungry folks at a food festival. While these events tends to be crazy busy, they also involve a fair ...

They're everywhere, they're everywhere. At last Michigan cherries are hitting their stride and this is one way to savor the bounty. Bob Sparrow, the owner of Sparrow Meat and Produce in Kerrytown, ...

Grilled duck breast, caramelized whiskey onions, and a perfectly cooked burger — this recipe is a flavor explosion. See every step of how this gourmet duck burger comes together on the grill. Mike ...

I recently spent two glorious barbecue-filled weeks in Austin, where I happily cooked for 1,200 hungry folks at a food festival. While these events tends to be crazy busy, they also involve a fair ...

Roy Maynard/Staff 5. Duck is done when the breast reaches an internal temperature of about 150 degrees. It really is all about the temperature. Grilling is the wanton application of heat, generated by ...

On the surface, it might seem intuitive: Two brothers who always wanted to start a business together team up after one gets an MBA. But Davi and Josh Reznick’s idea strayed a little farther afield.

I recently spent two glorious barbecue-filled weeks in Austin, where I happily cooked for 1,200 hungry folks at a food festival. While these events tends to be crazy busy, they also involve a fair ...