Julia Childs once wisely said that “one can judge the quality of a cook by his or her roast chicken.” While chicken is often considered a simple food, it is also one that is very easy to mess up.
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I Cook at a Michelin-Recognized Restaurant—Here’s the One Step That Makes All Our Meat Taste Better
A Michelin-recognized restaurant chef shares the simple dry-brining trick that makes chicken, steak, and fish juicier and more flavorful. Plus the foolproof formula to use at home.
Tasting Table on MSN
Why you should salt your chicken a day before grilling
The trick to achieving restaurant-worthy grilled chicken is all in the preparation. A dry-brining using just salt the day ...
Serious Eats on MSN
Should you wash raw chicken? Here’s what the science actually says
Studies show washing raw chicken may spread harmful bacteria—but the real risks depend on what’s happening in your kitchen.
Jamaican cooking is known for its use of marinades to build and layer flavor, and this curry chicken is no exception. The ...
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