Whether you’re baking, oven-roasting, smoking, or frying, we’ve got the correct temperature tips to help you find success in cooking chicken.
One thing that I love about travel is the opportunity to try new foods wherever I go. Even within the U.S., even within one state there are regional cuisines, regional variations, and regional specialties that can hardly be found anywhere else. Whether it’s the fried pork loin sandwich of the Midwest or Kansas City’s sliced…
I obviously love to cook, right? But I don’t always cook at home. No, I too, trained in the cheffing arts though I am, often succumb to the siren call of takeout. Lately more than ever, with restaurants all in need of our support. And no version of takeout or delivery makes me happier than…
Whatever happy accident of history led to the development of the spicy chicken wing—a history that is shrouded in uncertainty, controversy, and spurious claims—I’m glad it happened. The collision of crisp-skinned wings with smooth, spicy/vinegary sauce has created one of the greatest finger foods on the planet. The first and most popular way to cook…
Within any given food culture, there are divisions of kind. There are festal foods that are eaten only at feasts or on holidays. There are seasonal foods that are only eaten with the coming of various harvests. There are the everyday foods that sustain but don’t necessarily delight. And, of course, there are street foods….
Is there anything a rotisserie chicken can’t do? It has become the Swiss-army knife of the home kitchen. Delis and meat departments of even moderately-stocked supermarkets now sell them in little characteristic bags or plastic carriers, and they have woven themselves into the fabric of the American dinnertime. They are used for chicken salad, chicken…
There are generally two groups of people in this country that eat duck: those with plenty of money to buy it in restaurants and those that hunt it themselves. Duck breast and duck confit adorn the tables of the finest restaurants, while roast duck and duck sausage abound in the hunter’s kitchen. But there is…
