From the moment he opened Bresca, chef Ryan Ratino has not shied away from adventurous cooking. Whether he was serving upplates of linguine topped with rich, briny sea urchin tongues or foie gras cake ...

Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam Dolge says the process is simple, and results in tender, delicious meat that brings pleasure ...

With Valentine's Day looming, here's an elegant entree that any basic cook can execute with ease. I'm talking about duck breasts with a five-ingredient sauce, the making of which requires all of 15 ...