Richard Ingraham on cooking as a love language and the dishes you should try from his recently released cookbook.

Reverse searing a tomahawk steak in the oven creates an evenly cooked, juicy interior with a beautifully caramelized crust. By slow-roasting the steak first and finishing it with a sizzling cast iron ...

The Fishmonger demonstrates the proper way to fillet a striper for maximum meat yield and how to use a whole striped bass ...