This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. All of that said, what’s the best way to ...

The cold-pan start works for many skin-on poultry cuts, but when the skin’s fat starts to render and liquify around the meat, ...

The curse of roasted chicken — especially when you are working with parts rather than a whole bird — is how easily is dries out. A few too many minutes in the oven can be all it takes to go from juicy ...

As a chef, here's how I use brining and two simple ingredients in my recipe to make the best roast chicken. It's easier than it looks.

This method is simple—no need to consult a cookbook.

Perfect every single time.