We’re always happy to cook up a batch of wings, and we love to grill. So when we had the…
Chicken How-To's and Temperature Tips
Hanging Whole Smoked Chicken: Thermal Principles and Juicy Meat
There’s nothing quite like a whole roasted chicken for a good dinner. There’s no need for a celebration or anything…
Chicken Breasts vs Chicken Thighs: A Thermal Explanation
If there’s one meat Americans love, it’s chicken. We eat nearly as much chicken each year as beef and pork…
Harry Soo’s Malaysian Satay
We recently had Harry Soo at ThermoWorks HQ to teach us his secrets for authentic Malaysian satay. You can catch…
Cooking Shawarma on a Vertical Spit: Fun, Delicious, and Temperature-Perfect
We’ve written about chicken shawarma before, but we thought it would be fun to try cooking an actual shawarma ……
Chicken Cordon Bleu Recipe and Critical Temperatures
It’s funny how things can sound tastier, more exotic, just because we say them in another language. Salsa verde, for…
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