American chef and restaurateur Emeril Lagasse has a lot of amazingly helpful cooking tips. He considers things many might not, like which side of steak to cook first. He is also notably fond of ...

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 ...

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 ...

Rutter’s newest menu item probably isn’t as popular as the subs and hot dogs. It’s definitely rooted in central Pa., much like whoopie pies sold in the stores. The convenience store chain recently ...