If you have or have access to raw olives, here's one way to process them into something wonderfully edible.

It's the beginning of truffle season, and if you're fortunate to have access to fresh truffles, here are some tips for storage:

Here's a tip just in time for the holidays from our wonderful friend Willi (who gets 100 Cooks' Club Points for submitting a tip we used.)

As the saying goes, “everything is better with Bacon!” A chef friend calls it “Vitamin P” ...essential to a daily balanced diet! But how to cook it?

Alton Brown has two rules when it comes to cooking with wine: Rule 1: Never cook with cooking wine. Rule 2: NEVER COOK WITH COOKING WINE.

These are necessary, but insufficient rules. The Colbrook Kitchen rule is: Never put any alcohol in your food that you wouldn't be willing to consume from a glass.

As you contemplate your Thanksgiving leftovers (after, of course, checking out the Black Friday deals), one of the most popular is turkey soup--you have a roasted turkey carcass with the potential to make a great flavor base for your soup. As you embark on this soup adventure, keep one thing in mind: temperature!

We just had to share this Thanksgiving recipe from a friend's 5 1/2 year old grand niece...

My parents always loved caviar. It's a special treat that they never took for granted. They especially enjoyed it during the holiday season, and my mother had a way to make serving caviar easier.

As we cook more during the Holiday Season, cooking odors inevitably fill the air.

Many of them are wonderful: spicy cookies, roast turkey, mushrooms ....

But other foods taste better than the smell they leave behind (think fish or brussels sprouts). What’s a cook to do?

Here's how to eat your onions, and have them too...