When it comes to cooking and entertaining, nothing is more entertaining than fire. From the classic Crepe Suzzette to the wonderful dichotomy of a Baked Alaska, having flambe’ skills in your arsenal ...

Flambéing is the act of burning, or “flaming,” off the alcohol in a food by igniting it. Whether done tableside at a fine restaurant or over your own stove as you prepare a dish, it can make for a ...

Flambéing is the act of burning, or “flaming,” off the alcohol in a food by igniting it. Whether done tableside at a fine restaurant or over your own stove as you prepare a dish, it can make for a ...

Food is at the heart of the new Apple TV+ show, Lessons In Chemistry. Adapted from the hit book by Bonnie Garmus, it’s set in the early 1960s and follows Elizabeth Zott (played by Brie Larson) – a ...

MINNEAPOLIS — Chef and co-owner of Revival restaurants Thomas Boemer visited KARE 11 News Saturday to talk about brunch and share a recipe. Chef Boemer also shared tips on how to flambe at home.

It's the season for entertaining, baking and all things holiday foods. We plan to offer our readers a recipe a day to take them through the next 25 days. First up, flambé. Nothing impresses guests ...

Try this decadent chocalate cake recipe from Kapoor's Christmas lunch. This recipe uses whiskey, but you can also try other types of alcohol. This recipe will be perfect for your New Year's party.

Every year around mid-June my inbox is flooded with press releases for flag cake recipes, all of which boast new and exciting takes on the patriotic dessert. Usually I ignore them, because flag cakes ...

Melt 4 tablespoons of butter in a large, heavy saucepan. Add the sliced onions and cook over medium heat stirring occasionally until the onions are tender and golden-brown. Add chicken broth, beef ...

Booker Noe of Booker's Bourbon was famous for his "BourbonQ" take on barbecue. His signature dish has been made world over. It is a grilled and flambeed bone-in porterhouse (or T-bone) pork chop You ...

I recently had the pleasure of meeting Fred Noe, the seventh-generation master distiller who literally grew up at the Jim Beam distillery in the middle of Kentucky. We met over a tasting of country ...

In the 1960s, the word “flambé” on the menu meant instant elegance. Most any restaurant with aspirations to the title “fine dining” offered a dramatic tableside presentation of Crepes Suzette or Baked ...