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Renowned and beloved chef and cookbook author Hugh Acheson shares more about what's really going on with restaurants with us.

Canadian by birth but Southerner by choice, chef Hugh Acheson makes a mean Korean kimchi. And just wait'll you learn his ideas for using it.

Hot peppers. Salt. Vinegar. And patience. That's all you need to earn bragging rights as the maker of the best hot sauce ever. Well, that with this handy recipe from chef Hugh Acheson.

When done right, coconut rice is an almost indescribably lovely side dish that's ever so slightly sweet and laughably easy and incredibly versatile. Here's how to make it.

Sauteed romaine is a quick and healthy side dish that's gonna upend your notions of what purpose romaine was meant to serve on this planet. Bye bye, salads.

For lobster thermidor, lobster is cooked and then coated in a rich thermidor sauce, seasoned with mustard and tarragon, and scooped back in the shell.

What is it, anyway? If you're just curious or a novice sous vide user, we're here to help! We talked to our testers and got some great advice.

We chat with cookbook author and doyenne of Southern cooking, Rebecca Lang, who shares her secrets to proper fried chicken, cole slaw, and pimento cheese.

A sassy mix of ground pork, paprika, garlic, cayenne pepper, and wine that you can stash in the fridge and pull out whenever the craving hits. Which, we assure you, will be often.

Easy and slow cooker friendly. Do we really need to say anything else?