"Meat Church BBQ, led by pitmaster Matt Pittman, is your ultimate destination for BBQ tips, smoking techniques, and ...

Ivy Manning is a Portland, Oregon-based award-winning food writer and author of 10 cookbooks, including Tacos A to Z: A ...

Even the most familiar recipes can benefit from some fine-tuning, and with baked chicken, there's one step you should add for the juciest results.

Doko, the newest restaurant from Duckstache Hospitality (Aiko, Handies Douzo, Himari and Kokoro), is opening this weekend.

Oren and Lauren Azouri created a technology that makes bathrooms hygienic and pleasant, eliminating odors, noise, and ...

Basic brine recipe: Combine 4 cups cold water ... Preheat oven to 350°F. Pat chicken thighs dry with paper towels; trim fat and excess skin, leaving enough skin to cover flesh or top side of ...

optional 1/2 cup Castelvetrano olives plus 1/4 cup olive brine 1 pint cherry tomatoes Preheat the oven to 425°F. Pat the chicken thighs dry and season them all over with salt and pepper.

You can use this same method for a whole chicken, but remember that anything smaller than a turkey shouldn't be dry-brined longer than 24 hours. You can also use a wet brine to improve the flavor ...

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you ...

Chicken wings are typically eaten with the skin on, amping up the amounts of fat and cholesterol. Wings are also often ...