Make the caramel sauce: Add the granulated sugar and ¼ cup water to a 3-quart saucepan and stir to combine. Add the butter and set it over medium-high heat, but do not stir. Cook, without stirring, ...

Former New York Times food columnist and best-selling author Mark Bittman is stopping by the TODAY kitchen to share a few of his favorite quick and easy recipes from his new cookbook, "How to Cook ...

The apples are in, time for pie. But for me, getting the pie crust to be light and flaky is a deal-breaker. My default is the equally delicious and far easier apple crisp. Made in a skillet on the ...

Since you're cooking the fruit separately from the topping, they don't have to be ready at the same time. That frees you up for using berries in spring, stone fruit in summer, pears or figs in fall, ...

Cooking in a cast-iron skillet has a number of benefits, including lasting heat retention, non-stick properties when it's properly seasoned, and being able to withstand high temperatures and the oven.