Poaching is when you submerge food in hot but not boiling liquid and cook it over low heat until your ingredients — often eggs, seafood, or chicken — are just barely cooked.

Cooking poached eggs can be intimidating, but with a few simple tips and tricks, you'll be enjoying the runny yolks of your ...

Swordfish poached in olive oil. Serves 4. Ingredients. 4 swordfish steaks or other suitable cuts (see note), each 1-inch thick; Kosher salt and freshly ground black pepper ...

Hot dogs should be juicy and maintain a perfect snap. The secret to achieving this texture and keeping your franks from bursting is poaching them beforehand.

Summertime meals often mean something thrown on the grill - quick and mess-free. But there's another easy cooking method that doesn't require much energy, and it's suited to all seasons: poaching ...

To make a court-bouillon with lemon juice, place 6 cups of cold water, 3/4 cup chopped onions, 1/2 cup chopped carrots, 1/2 cup chopped celery, 3 parsley stems, 1 thyme sprig and 10 whole black ...

In learning how to make a brunch-worthy poached egg, I referenced a multitude of cooking methods recommended by chefs and home cooks alike. I narrowed down a list of eight hacks to try while using ...

Cook pears 10 to 15 minutes or until tender, turning if needed.2. Take pot off of heat and let fruit sit in liquid for about 10 minutes, with a lid over pot. Remove fruit with a slotted spoon and ...