Spatchcocking isn't some newfangled fad. In fact, it's utilized by some of the best cooks in the world. Here's how it ...

Make the apple cider glaze. Simmer apple cider, smashed garlic cloves, a sprig of fresh rosemary, and Dijon mustard until ...

One such recipe comes courtesy of Cornell poultry professor Robert C. Baker some 50 years ago. Baker's Cornell chicken is ...

Everything cooks at the same temperature for the same amount of time, which doesn’t always translate to complex flavor ...

The Stomper, a Singaporean, visited the Changi Hainanese Chicken Rice stall on Nov 24, at around 9am. She ordered chicken ...

Making frozen foods such as tater tots and chicken tenders taste and feel like they actually got deep fried, and restoring fried takeout items like mozzarella sticks and onion rings to their former ...

Many traditional recipes build their own broth by stewing a whole chicken in water, herbs, and aromatics—a process that can ...

Fried chicken is an American classic in all its forms, from crispy, bone-in chicken thighs straight out of a cardboard bucket ...

Heat the oven to 475°F with a rack in the middle position. In a small bowl, whisk together the honey, oil, orange zest, ...

It’s the ultimate comfort food, and a meal that’s easy enough to serve on a regular weeknight and classy enough to impress even the most refined dinner-party guests. The challenge of most roast ...

Domestic goddess Nigella Lawson celebrates the intrinsically linked global history of food by cross-connecting flavour profiles that create magic together ...

It's Sunday and that means just one thing - it's time for a roast dinner. And if chicken is on the menu this week, you're ...