Whether you’re baking, oven-roasting, smoking, or frying, we’ve got the correct temperature tips to help you find success in cooking chicken.
We’re always happy to cook up a batch of wings, and we love to grill. So when we had the chance to make these lemon-pepper grilled chicken wings, we jumped on it. And as much as we love a good spicy Buffalo-style wing, sometimes it’s nice to have some wings that aren’t fighting back when…
There’s nothing quite like a whole roasted chicken for a good dinner. There’s no need for a celebration or anything fancy; roast chicken is good enough for a nice occasion, yet humble enough for a no-stress weeknight. And what could make it even better? Smoke! Smoked whole chicken is a pure delight, especially if you…
If there’s one meat Americans love, it’s chicken. We eat nearly as much chicken each year as beef and pork combined. But despite our affinity for this fowl, Americans are often eating dry, chewy, chalky chicken. Part of the reason why this happens so much is that most home cooks don’t understand when to use…
We recently had Harry Soo at ThermoWorks HQ to teach us his secrets for authentic Malaysian satay. You can catch the video below, then use the recipe to make it yourself! Note that Harry uses chicken thighs for this cook, not breast, because chicken thighs can handle a higher temperature. Chicken breast needs to be…
We’ve written about chicken shawarma before, but we thought it would be fun to try cooking an actual shawarma … or at least as close as we could get without buying a whole apparatus that actually turns and cooks. So to that end, we took a look at our recipe and decided to use our…
It’s funny how things can sound tastier, more exotic, just because we say them in another language. Salsa verde, for instance, sounds delicious, while “green sauce” doesn’t. Pasta carbonara sounds almost infinitely tastier than “char-coaler’s paste.” Smörgåsbord is so much more enchanting than “sandwich table.” And Chicken Cordon Bleu certainly sounds tastier than “Blue Ribbon…
