As the weather heats up, so do many backyard grills. But firing things up can be a bit overwhelming for some outdoor cooks. There is a place, though, to get some expert advice for free.
The head chef at Michael's Seafood is heading to Raleigh tomorrow to compete in a statewide cooking competition.
The 2014 Fire on the Dock winner Antoine Murray of Cape Fear Country Club talks about what it is like to prepare a meal for 150 people with a surprise ingredient.
The annual competition held at Bluewater Waterfront Grill in Wrightsville Beach pitted talented chefs from all over Southeastern North Carolina over several nights of competition.
If you love shrimp scampi but are worried about all those calories packed in there, we have a dish for you.
Why sacrifice taste while sticking to that New Year's resolution?
This morning on "Good Morning Carolina," Chef David Owens of the Saltwater Grill in Swansboro showed Randy Aldridge that there's more to Irish cuisine that corned beef and cabbage.
A Whiteville woman who spends her time coming up with ways to make life easier for the average person has turned her latest idea into a patented invention.
Fire on the Dock is back for its second year. Billed as competition dining, patrons vote on courses served and the winner advances.
The venue this year for the popular cooking competition is Bluewater Grill on the intracoastal in Wrightsville Beach. Sixteen restaurants face off through April 3.
Deep-fried foods may be causing trouble in the Deep South. A study finds that people who consume a lot of fried foods and drinks like sweet tea and soda were 41 percent more likely to suffer a stroke than people who ate that way about once a month.
Kitchen Scoop's Alicia Ross shows us how to whip up a crowd-pleasing, filling dish that's so easy, you can enjoy your party too!
The 2013 "Got To Be NC" Competition Dining Series has announced the sixteen chefs chosen to compete in the preliminary rounds of Fire on the Dock, which kick off Feb. 18.