Chicken

This weeknight-friendly dish uses two types of mustard, white wine, and heavy cream to create the greatest pan sauce you've ever tasted.

Chef Heston Blumenthal makes chicken souvlaki in the MUNCHIES Test Kitchen, using a grill from his new line of barbecue equipment, Everdure by Heston Blumenthal.

In unserer neusten Folge essen sich Cara Nicoletti und das Team von Frankel's Delicatessen and Appetizing einmal quer durch Brooklyn.

Born and bred New Yorker Scarr Pimentel's Chef's Night Out in New York City was a homecoming like no other. Scarr, the chef and co-owner of Scarr's Pizza in the Lower East Side, gathers up some old friends to visit his former stomping grounds.

Es ist Winter, es ist kalt, also mach dir einen Chicken Pot Pie.

It’s not Southern fried chicken—it’s “squad fried chicken,” which can be from anywhere in the world, as long as you have a good group of buddies to share it with.

Backyard grilling expert J. Pereira is back to teach us how to properly grill a bird that gets its flavor and moisture from a can of cheap beer.

In this episode of How-To, learn how to make delicious Green chicken from Nom Nom Paleo creator Michelle Tam and her sister.

Mission Chinese Food's executive chef Angela Dimayuga shows us how to use koji as a marinade to age chicken over the course of three days so that it fries to perfection.

Mission Chinese Food's executive chef Angela Dimayuga shows us how to use koji as a marinade to age chicken over the course of three days so that it fries to perfection.

Everybody loves a perfectly cooked chicken cutlet—that's something we can all agree on.

We follow the UK-based international pro bodybuilder Rene Campbell, who eats the same high-calorie meal every three hours, seven days a week.