This 3-day preparation technique is the key you need to making roast chicken with the crispiest, crackliest skin around. Here ...

Dry brining involves salting meat in advance—ideally 12 to 48 hours before cooking. You simply mix kosher salt with black ...

Preheating the oven may seem instinctive, but here's how placing your chicken in the oven before setting the temperature can ...

Genevieve Ko’s roasted orange chicken is so impressive and beautiful for how easy and simple it is. By Mia Leimkuhler Good morning! Today we have for you: A lacquered roast chicken that feels so ...

Most roasting pans come with a rack that elevates the chicken for better airflow, allowing it to cook and brown more evenly. But the French know that you don't need a rack to do the job. Plus, most ...

These Ohio meat-and-three cafeterias earn loyal followings by serving home-style sides that regularly steal the spotlight ...

Oysters have a lot of zinc. One serving of six cooked eastern oysters provides about 33 milligrams (mg) of zinc, three times ...

We explain the proper use of Le Creuset cast iron versus stoneware cookware. Stop risking ruining your Le Creuset pieces and learn about how to use and care them. Plus, shop some of the brand’s most ...

Finn Costello O'Reilly examines each component of Christmas dinner to determine what delivers and what disappoints ...

Welcome to the latest instalment of 'How We Host,' our column devoted to all-things entertaining from those who know a thing or two about having a good time. Next to dissect the fine art of ...