No amount of convincing from chefs can shake people’s love for boneless, skinless chicken breasts. Yes, the bones add more flavor. Yes, skin too adds flavor (and texture). Yes, bone-in chicken is ...

I baked, pan-fried, microwaved, and poached chicken breasts to see which method gave me the most flavor and best texture in ...

This recipe shows how to cook chicken using pineapple juice to create a lightly sweet and savory sauce. The acidity of the ...

Prepared correctly, chicken livers are delicious in with sage, risotto and more The first time I made paté, I chose a recipe from Julia Child’s “Mastering the Art of French Cooking” that no one would ...

Kolhapuri Chicken Curry is a classic main course curry dish which is native to Kolhapur region. It uses a special spice blend ...

Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award ...

The average Aussie eats 52 kilograms of chicken per year, so you may as well cook it right. Here’s how to make the most of ...

Let’s make a deal: No more dry, tough, bland chicken breasts for dinner. Instead, it’s time to embrace moist, flavorful dark meat chicken thighs. Chicken thighs, readily available at most grocery ...

When you’re shopping for chicken at the grocery store, you have a ton of choices. Chicken is available whole — as well as in any combination of already-cut pieces that you need for just about any ...