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23 Helpful Cooking Tips

Cooking in an Oven Bag: What You Need to Know
Cooking turkey in an oven bag can result in moist meat and perfectly browned skin. Here's what you need to know to use one successfully.
Published: September 2017
How To Brine Chicken in Advance
Can you brine boneless chicken breasts, take them out of the brine, and refrigerate them the day before cooking them?
Published: August 2017
Bundt Pan Chicken
Are there benefits to cooking chicken in a bundt pan, or is it just a gimmick?
Published: October 2016
Natural vs. Organic Chicken
What does chicken labeled “natural,” mean? Is it the same as “organic”?
Published: February 2016
Why You Shouldn't Skip Resting Meat (Your Roast Won't Get Cold, Either)
If you let a roasted chicken rest for 15 to 20 minutes after it comes out of the oven, will it be too cold to serve?
Published: February 2015
Price Shopping: Whole Chickens vs. Chicken Parts
Whole chickens cost less per pound than parts but there’s waste. Is it cheaper to buy whole chickens and break them down yourself?
Published: December 2013
Selecting a Beer for Beer Can Chicken
When making beer can chicken, does it matter what kind of beer you use?
Published: October 2013
Brine to Chicken Ratios
When brining chicken breasts, should you change the brine recipe if you add extra chicken to the brine bucket?
Published: April 2013
How to Butterfly a Chicken
With a few scissor snips and a little leveling from a meat pounder, whole chickens can be quickly flattened to promote even cooking on the grill.
Published: August 2012
Eating Rare Meat
Why do we eat rare beef but not rare chicken?
Published: February 2011
Quartering a Chicken
A chef’s knife and a good pair of kitchen shears can easily handle this technique.
Published: June 2010
Seven Steps to Perfect Roast Chicken
These seven steps are all you need for a perfect roast chicken.
Published: April 2010
Three Common Fried Chicken Pitfalls
Don’t let these common pitfalls stand between you and a batch of perfectly fried chicken.
Published: February 2010
Perfect Fried Chicken
You don't have to be a Southern grandmother to know how to fry a chicken. We'll help you understand the core techniques so you too will be able to fry the perfe…
Published: February 2010
Cutting Up a Whole Chicken
With the right tools and technique, this seemingly difficult kitchen task is actually pretty easy.
Published: December 2009
Building Turkey Gravy Flavor
The items in the giblets bag may look scary, but you’ll need them to develop the most flavorful turkey gravy. Just avoid using the liver.
Published: October 2009
Freezing Brined Chicken Breasts
Can you brine boneless chicken breasts, then freeze them for later?
Published: October 2009
Turkey Pepperoni
Finally, a turkey-based product we can get behind. And it’s a smart—and flavorful—choice for the calorie conscious.
Published: October 2009
Rib Removal
What’s the best way to remove that bit of rib bone still attached to bone-in chicken breasts?
Published: February 2007
Stuffing the Bird
Here are the two quick steps to stuffing your bird.
Published: October 2006
Amounts of Cooked Meat From a Roasted Chicken
How much picked meat can you expect to get from a whole chicken?
Published: August 2006
Easier Chicken Cutlets
No need for pounding—here’s our quick method for producing thin chicken cutlets.
Published: December 2005
Rinsing Chicken
Should you rinse chicken before cooking?
Published: June 2005