This simple extra step makes poached chicken noticeably juicier, more tender, and foolproof -- no extra ingredients or effort ...

It has been a couple years now since at-home sous-vide has come into vogue. And for good reason: Who doesn't want perfectly cooked food that you needn't watch over every moment? You too can now ...

Prunes that have soaked in Armagnac for six months, minimum. The blood of a freshly killed hare. Nine pounds of fresh fava beans, husked and peeled. A 6-inch-thick bed of pine needles. One dish alone ...

If you're in a recipe rut, look no further. New year, new recipes. If you're in a recipe rut, look no further than James Beard award-winning chef and TV personality Andrew Zimmern. The host of "Wild ...

Getting your Trinity Audio player ready... We’ve all suffered through cardboard-dry chicken breasts. We do it because periodically we commit (or recommit or re-recommit) to healthy eating. And ...

Poaching is an underrated way to cook chicken, and this technique can result in a tender and succulent dish. While it's a popular method in various cultures, it doesn't seem as beloved in America when ...

During a recent trip to Tokyo, I enjoyed a meal at Hu Jing, a restaurant in the Janu Tokyo Hotel that serves up Cantonese cooking with a modern twist. Chef Yusuke Yamaguchi’s menu is full of must-try ...

With the onset of fall weather, it’s a good time to think about throwing a chicken into the pot. For those who like chicken, that is. Our apologies to those who don’t. Whole and value-packed chicken ...

This post originally appeared on Food52. This is the time of year when I catch myself thinking things like, “For my next life, I want to come back as a person with two ovens.” But not in the way you ...