Gochujang slow-roasted chicken.

Spicy-glazed Roasted Chicken: Slower Cooking for Tender Results

Every time of year is the right time to roast a chicken. Winter feasts, January cleanses, and Sunday dinners in summer are all well punctuated by a tender, savory roast bird. Today we’re bringing you a recipe for roast chicken that is slightly different. We’re not going for ultra-crisp skin or fast cook time of…

Perfectly Cooked Chicken

Chicken Internal Temp: Everything You Need To Know

The number of dinners in America that include chicken is astonishing. From freezer meals to BBQ chicken to fried cutlets, from restaurant chefs to college-dorm cooks, chicken is truly one of America’s favorite meats. And yet chicken is too often woefully overcooked. Fearful of contracting a food-borne illness from undercooked poultry, many Americans roast, fry,…

Chicken Tikka Masala
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Chicken Tikka Masala: High Temps for Flavor

Authenticity is not actually the greatest good in cooking. In fact, it is inauthenticity that breeds innovation and variation in the culinary landscape, and it has done great things. For instance: almost none of the “Chinese” food that what we eat in America is authentically Chinese. The chimichanga is not authentically Mexican, nor is the…

Sheet-pan baked chicken breast recipe

Sheet-pan Baked Chicken Breast Recipe: Temperature, Not Time

Well, it happened. The calendar flipped. The holidays are now history, and with them the season of indulgent eating, entertaining, and sinks full of dishes. It’s January again, time to pare down and get organized. Time to start eating healthier—still delicious but healthier. It’s baked chicken breast time. If that sounds about right to you,…