Roast chicken is the perfect cold-weather dinner, and this version has a Southern touch with a sweet tea brine.

Considering brining your turkey for the holiday? Before you start, check out our expert tips so that you can produce the perfect bird every time.

Chicken can often end up dry and bland, but three professional chefs say there’s a simple way to make it tender, juicy and full of flavour. Rather than relying on heavy marinades and a cupboard full ...

Folks often love to boast about the techniques they use to achieve the juiciest, crispiest, most flavorful fried chicken around. Whether that means incorporating umami-enhancing ingredients or taking ...

One of the reasons chicken often tastes better at restaurants is that they brine the bird before it ever hits the heat. Neglecting to utilize this technique is one of the common mistakes people make ...

Thanksgiving is a big deal on the show. It’s the food team’s Super Bowl. Every year, we invite a big group of our favorite chefs to share their top tips, techniques, and recipes ahead of the holiday.

Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has more than 20 years of experience cooking professionally ...

Chef Thomas Keller of The French Laundry uses panko breadcrumbs to give chicken cutlets a crunchy crust. Thomas Keller is the chef of three-Michelin-starred restaurants The French Laundry and Per Se.