Something that can make or break a flight - after making it to the airport on time, of course - is the food you'll be served while in the air.

I like letting it rest about 20 seconds, letting the rice sear the bottom of the pan, then flip and toss some more. Let it sit, sear, not burn, and toss again repeating a super high heat frying.

The Fast, Flexible Dinner That’s Built for LeftoversThis fried curry rice with chicken and vegetables is proof that delicious ...

In the heart of Gretna, Louisiana sits a humble red and white building that’s causing quite the stir in the fried chicken world. Chicken’s Kitchen doesn’t need fancy frills or elaborate gimmicks – its ...

Never fear, Hampton Roads! This month, we are launching the Let’s Eat guide, an online database designed to help you decide ...

Kalki Koechlin’s favourite chilli chicken from Shinkows in Ooty is a heartwarming desi Chinese dish. With a few simple ...