In this video, we reveal a powerful outdoor cooking technique: roasting whole chickens under metal buckets over open coals.

Houston chef Anita Jaisinghani's five-minute peppers are pure flavor. Leftovers can be added to salads, rice or stir fries.

Tandoors, grills and wood-fire cooking make a comeback to the restaurant kitchen as fine dining chefs try to draw out deeper flavours, and give guests a ringside view of their process ...