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Cooking
Chef Angie Rito shares her pro moves for chicken parm, from her favorite type of canned tomatoes to how she likes to season the breading for the chicken cutlets.
Sam Stone
Cooking
Like speedy lunch tacos, a halal cart dinner salad, and Vietnamese-inspired wraps.
Nina Moskowitz
Cooking
When properly poached, a chicken breast is a juicy, succulent canvas for big flavors.
Zoe Denenberg
Cooking
A flat bird is (usually) a good bird—except when you ignore the directions.
Adam Rapoport
Cooking
Editor in chief Adam Rapoport shares how he makes the perfect roast chicken in his weekly newsletter.
Adam Rapoport
Cooking
There's more to this spread than it may let on
Danielle Walsh
Restaurants
How many ways can you possibly cook a pounded-thin piece of chicken breast? Well, as any self-respecting red sauce menu will tell you, the answer is…a lot.
Amiel Stanek
Culture
I’m feelin’ good thanks to the Feel Good Food Plan. Or at least from these chicken meatballs.
Alex Beggs
Lifestyle
Japanese dry curry inspired this dish that keeps the chicken plenty juicy.
Chris Morocco
Restaurants
At Kismet Rotisserie in Los Angeles, chefs Sara Kramer and Sarah Hymanson put a Mediterranean spin on their burnished bird.
Molly Baz
Cooking
An overnight soak in Shaoxing wine keeps it juicy and tender.
Michelle Tchea
techniques
It's time to nail the perfect bird every time, including limitless possibilities for riffing on it.
Amiel Stanek
Cooking
Plus the trick that guarantees tender, flavorful chicken—every time.
Alex Beggs
Video
Picture-perfect gigante beans, chickpeas, and more, no soak required? They're all possible with our new favorite appliance.
Joanna Sciarrino
Cooking
And at the end you get soup.
Sarah Jampel
Culture
We gave you a sneak peek at three photos taken of recipes from A Bird in the Oven. You voted for your favorite, and now we're ready to reveal the winning recipe: Devil's Chicken with Sweet Pepper and Onions.
Julia Bainbridge
Cooking
It’s equally great for dinner parties and meal prep.
Alyse Whitney
Lifestyle
A certain featherless bird gets its big break in nude modeling (NSFW if your boss already thinks you're a perv)
Sam Dean
Cooking
Some people want cake. Test kitchen editor Jesse wanted chicken.
Shilpa Uskokovic
Culture
We gave you a sneak peek at three photos taken of recipes from Culinary Tea. You voted for your favorite, and now we're ready to reveal the winning recipe: Peppered Chicken with Pomegranate-Darjeeling Jelly.
Julia Bainbridge
Culture
For whole-animal butcher Sophia Hampton, this ubiquitous cut of meat is actually the most problematic item in the case.
Sophia Hampton
Cooking
Food director Carla Lalli Music and editor in chief Adam Rapoport get saucy over saucy chicken.
Carla Lalli Music
Cooking
Bonus: You can run errands while it cooks.
Adam Rapoport
Culture
Forget chicken salad, we want to use our rotisserie chicken for lettuce wraps.
Alex Delany