Chicken

Matt Zimbric viaja a un jardín secreto californiano de mariguana medicinal dirigido por Nonna Mariguana, una abuela de 91 años que cocina platillos italianos clásicos con un toque personal.

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.

Gianna Toboni spent a few days last March on a riveting tour of Guantanamo Bay from the cellblock to the prison library.

Liza Queen, Chef/Owner of Williamsburg's Potlikker, teaches us how to make brick chicken. The secret ingredient: butter, salt, butter, and more butter.