If you’re old enough, you might recall when gribenes — crispy chicken skin, nicknamed “Jewish bacon” — ruled the homemade snack category. Then the cholesterol police decided that our fat ...

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

While chef John Rivera admits he’s not the first to make a sandwich using chicken skin, I think he might be the first to have perfected it – creating my new favourite bar snack in the process. “The ...

Chicken McNuggets are a fast-food staple, but they almost had a very different history. Here's a look at the history of the ...

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

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

Recipes published by Food & Wine are rigorously tested by the ... Heat oil in a 12-inch skillet over medium. Cook chicken, skin side down, until skin is golden brown and crispy, 15 to 18 minutes.

Chop the pineapple and peaches into bite-sized chunks and put aside. Firstly, remove the skin from the chicken breasts and place it in a large, cold frying pan over low heat. Let it cook for a few ...