Raw chicken has a shorter shelf life than many other meats, according to the USDA. But there’s more nuance to it. David lives in Brooklyn where he's spent more than a decade covering all things edible ...

Place the breast on the board, skin side up. With your carving or slicing knife at a slight angle, slice the breast into ...

A simple shift in how you store raw poultry can prevent cross-contamination and keep you safe from foodborne illness.

The fix is simple: Fry in smaller batches and give each piece of chicken breathing room. The oil needs space to circulate, ensuring even browning and keeping the coating intact. If you're cooking for ...

Spoiler (no pun intended): It’s not as long as you think. By Kristen Miglore In the vexing moments when we stumble on an abandoned package of chicken thighs in the back of the fridge, we really have ...

A few months ago, I fell down a rabbit hole while trying to learn about poaching. I was editing a recipe with questionable instructions for poaching chicken breasts. While the recipe’s method and ...

Learn how to make juicy, oven-baked chicken — crispy on the outside, tender and flavorful inside. This simple recipe uses just a few ingredients, but delivers incredible flavor with every bite thanks ...