We spoke with Douglas Keane, chef at Cyrus, a Michelin-starred restaurant in Geyserville, California, about making the most ...

For juicy, flavorful roast chicken with crispy, golden skin, consider basting. It's easier than you think. We turned to an ...

Because of this, basting turkey with wine as it roasts has earned our First for Women test kitchen's seal of approval—and we have tips for ensuring it creates one of your most memorable birds yet!

While basting can be a great technique for adding moisture and flavor to scallops, pork chops, chicken, and more, our BHG Test Kitchen does not recommend basting turkey. There are several reasons ...

We've all seen it — that strange looking tool in your family's kitchen with the rubber bulb and long plastic tube attached. Maybe you've witnessed it being put to use once or twice, especially around ...

Flip each meatball and add the sake-soy mixture; continue to cook, occasionally turning the meatballs and basting them with the sauce, until the centers reach 160°F and the exteriors are glazed ...

Flip each meatball and add the sake-soy mixture; continue to cook, occasionally turning the meatballs and basting them with the sauce, until the centers reach 160°F and the exteriors are glazed ...

Japanese chicken meatballs, called tsukune, are a standard offering in pub-like izakayas and restaurants specializing in yakitori. Sometimes shaped into cigars rather than orbs, the meatballs are ...

Flip each meatball and add the sake-soy mixture; continue to cook, occasionally turning the meatballs and basting them with the sauce, until the centers reach 160 degrees and the exteriors are ...