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tips poultry safety
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Cooking
Tried and true safeguards, according to food scientists.
Li Goldstein
Cooking
techniques
It's time to nail the perfect bird every time, including limitless possibilities for riffing on it.
Amiel Stanek
Cooking
You don't even need a thermometer to know when it's done.
Alyse Whitney
techniques
It keeps those veggies moist, too
Bon Appétit
Cooking
This week on the podcast, Chris and MacKenzie help a caller conquer her fear of cooking poultry.
Bon Appétit Staff & Contributors
Cooking
The secret to crispy skin? Patience, grasshopper.
Alyse Whitney
Culture
A roundup of food news from around the Internet on June 10, 2014.
Rochelle Bilow
Culture
Cook up a Flying Drumstick of your own to rival the crispy perfection of our February cover model
Rachel Sanders
techniques
Roasting a bird is just half the battle. Learn how to carve a chicken with Dai Due's Jesse Griffiths.
Rochelle Bilow
This one-skillet dinner is healthy, it’s easy to clean up, and holds the secret to the crispiest chicken thighs ever. Make this on the night where it’s someone else’s turn to do the dishes and win their love forever.
Tommy Werner
Culture
In season three of The Bear, chef Thomas Keller shows one quick way to prep your chicken like a pro.
Sam Stone
Cooking
A flat bird is (usually) a good bird—except when you ignore the directions.
Adam Rapoport
techniques
Ian Knauer writes about life on his farm. This week, tragedy at the Knauer farmstead. Upside? Delicious chicken liver sandwiches for lunch.
Ian Knauer
Cooking
It was the final culinary mountain I’d never climbed.
Shilpa Uskokovic
techniques
You can do a lot with an egg, but sometimes it's the simplest thing that's just so good.
Ian Knauer
techniques
All you need is a pair of kitchen shears.
Alyse Whitney
Culture
You absolutely should be buying and cooking with whole chickens. Here's how to break one down at home the way your butcher does.
Elyssa Goldberg
techniques
I got a voicemail from the post office first thing Monday morning. "Uhh, hi, Mr. Knauer, uhh... [long pause] ...your chicks are here..."
Ian Knauer
Culture
A roundup of food news for September 5, 2013
Cooking
Cooking
Plus the trick that guarantees tender, flavorful chicken—every time.
Alex Beggs
test-kitchen
Or, rather, a simple crust made with kosher salt and egg whites
Mary-Frances Heck