One of the first things you learn when you begin to cook is that burnt equals bad. The sight of a blackened slice of toast, too-crispy chicken, or bitter sugar is never a good thing if it happens by ...

Bologna sandwiches gets a upgrade from the basic grade-school lunchbox variety when the bologna is smoked. 3 pounds whole bologna chub (see Note) Instructions: Heat your smoker to 225 degrees, using a ...

Chef and restaurateur Mason Hereford is joining TODAY to share a few of his favorite NOLA-inspired recipes from his cookbook, "Turkey and the Wolf: Flavor Trippin' in New Orleans." He shows us how to ...

Casseroles are the unsung heroes of last-minute dinner plans. Sure, they must be compiled, and bake for an hour or so. But the flexibility offered by casseroles, hotdishes, and pasta bakes is nearly ...

This is a Jewish dish which Roberto learned from Edda Servi Machlin's Italian Jewish cookbook. It is a Jewish version of Tortellini. To make the dough, form a pile of flour on the counter. Make a well ...

The bologna sandwich at Turkey and the Wolf took a lot of people to become awesome. We rely on tubed pork from my friends Leighann and Dan's butcher shop Piece of Meat, David Weiss's white bread ...

*Bologna has long been a staple for quick, affordable meals. While it doesn’t carry the same reputation as its Italian cousin, mortadella, this humble meat truly comes into its own with a little extra ...

PHILADELPHIA (WPVI) -- Today, we're talking pasta. A celebrated culinary family from Italy recently visited Philadelphia and cooked for diners at Osteria in the city's Spring Garden section. Ahead of ...