Kaymak or kajmak is a creamy dairy product, similar to clotted cream, made all over the Middle East, Southeast Europe, Iran, Afghanistan, India and Turkey. It is made from the milk of water buffalos in the East or of cows in the West.The traditional method of making kaymak is to boil the milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. It has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact due to milk protein fibers) and a rich, mildly sour taste (depending on how long it matured).

Tom Colicchio's recipe for duck confit from Think Like a Chef can only equate to deliciousness: Cure duck legs in seasoned salt and garlic for a day, then bake the legs in duck fat for two or more hours. The resulting meat is fall-off-the-bone tender and infused with salt, garlic and fat.

Bookmark this recipe. These are the best chicken wings and drumsticks I’ve ever had. Grilling them and then tossing them in your favorite sauce gives you the perfect balance of grilled chicken taste, and saucy goodness. They are easy to make and they're really really good. Give these barbecue chicken wings and legs a taste. You'll love 'em.

When the first four-legged animals sprouted fingers and toes, they took an ancient genetic recipe and simply extended the cooking time, say University of Florida scientists writing in Wednesday’s issue of the journal PLoS ONE.

When the first four-legged animals sprouted fingers and toes, they took an ancient genetic recipe and simply extended the cooking time, say University of Florida scientists writing in Wednesday’s issue of the journal PLoS ONE.

When the first four-legged animals sprouted fingers and toes, they took an ancient genetic recipe and simply extended the cooking time, say University of Florida scientists writing in Wednesday’s issue of the journal PLoS ONE.