Turn the chicken over and press it flat with your hands — this is called spatchcocking. Once it’s flat, you can start ...

There’s nothing quite like a perfectly roasted chicken—crispy golden skin, juicy tender meat, and aromas that fill your ...

Derin Yilmaz began her editorial work as a culture and entertainment writer, reviewing films, music, and TV. Her passion for food media ignited when she contributed to Sweet July, a lifestyle brand ...

The cheap, glorious, globally available comfort food that taught me who I am.

Why Sous Vide Chicken Thighs Are a Total Game-Changer Chicken thighs are already known for being juicier and more flavorful ...

For decades in the U.S., chicken breasts were pricier and more popular than chicken thighs. But that seems to be changing.

The rest of the campaign saw Chicken Licken stand for the unlucky few in various clever ways, be it warning viewers about images or scenes of bones before and during blockbusters such as Jurassic ...

Heat olive oil in a large skillet over medium-high heat. Cooking in batches if necessary so you don’t crowd the pan, add the ...

Place the thighs skin-side down in a hot, greased pan — then don’t touch them for 3–5 minutes. Starting with dry chicken and ...

Archaeologists recently unearthed a bone projectile point someone dropped on a cave floor between 70,000 and 80,000 years ago—which, based on its location, means that said someone must have been ...

Moonshine Creek, the western New Brunswick distillery behind Chicken Bones Liqueur, has closed after the owners filed for receivership. But its CEO said new buyers have been found and the business is ...

In “Went to London, Took the Dog,” Nina Stibbe, author of “Love, Nina,” delivers a funny-sad portrait of midlife.