Which parts from the turkey cavity should you use for gravy?

Use this test kitchen technique for darning turkey skin that emerges from the packaging torn.

Chicken breasts have the highest yield of meat per pound of all chicken parts, but they’re not the most economical cut.

Be sure to let your chicken rest before carving. Once you’ve found the joints or other points of connection between parts, carving is easy.

Reheated fried chicken is often a disappointment, featuring dried-out or unevenly heated meat and/or a coating that never adequately recrisps. Here's the best w…

Our recipe for Korean Fried Chicken Wings calls for cutting the wings into three parts. Here’s how to do it.

In the past we’ve advised working your fingers between the skin and flesh to apply salt to chicken breasts. But doing so can be messy and awkward. Here’s our ne…

Brining or salting chicken before cooking not only seasons the meat but also subtly changes its protein structure, which enables it to retain more moisture as…

When chicken are chilled in water rather than cold air during processing, does that affect their ability to soak up a brine?

Buying bone-in chicken breasts, and then removing the bones at home, is often the only option when your recipe requires boneless chicken breasts with skin inta…

Could we pack more meat into the same volume of brine to save space in the fridge?

Grabbing a package of chicken parts is usually a lot faster than standing in line at the meat counter to buy them individually. But that convenience may come at…

In our search for a tender, juicy, well-seasoned bird, we quantified just how fast and far salt moves through muscle fibers.

Will this clever trick, you'll never bite into another chewy tendon again.

Beer can interiors are coated with an epoxy that contains Bisphenol A (BPA). Is the popular method of cooking a chicken perched on an open beer can really a goo…

How high you hold your hand makes all the difference when it comes to seasoning.

Brining adds moisture, making it the best choice for lean proteins.

When shopping for whole chickens, how do chickens labeled "broilers," "roasters," and "stewing" birds differ?

Should you rinse raw meat in the sink before you cook it?

The usual method for making chicken soup is to cover chicken parts with water and bring it to a boil. In our Hearty Chicken Noodle Soup recipe, we found that us…

Achieving moist, crisp skin, usually comes at a price. Is there a way to get both without chicken skin shrinkage?

What is the difference between regular and hotel-style turkey breasts? How do I buy the best turkey breast?

Supermarkets offer a baffling assortment of packaged meats, but do any of them hold a candle to sliced-to-order deli meats?

With these ingredients in the mix, marinating can enhance juiciness and add complexity to steak, chicken, and pork.

Does the species of duck matter?

Not sure how to cook a turkey? From thawing to brining, and from trussing to basting, we tackle some of your most common turkey questions.

Years of testing have taught us that while marinades will never turn a tough cut tender, they are an important flavor contributor. Here are our tips and techniq…