If you're like us, you crave the classic comfort food recipes—pot roasts, fried chicken, meatloaf, shrimp and grits, and chicken noodle soup. We don't just love devouring them; we love discussing them ...

If juicy chicken is what you’re after, avoid the urge to pick up that package of boneless, skinless chicken breasts at the grocery store. As my former co-worker Aaron Hutcherson puts it, America has ...

• Julia Child’s roast chicken recipe is a classic, featuring French cooking techniques that deliver crispy skin, juicy meat, and a flavorful jus. • Tyler Florence’s spatchcocked chicken offers a ...

Daniel Kenney, executive chef at The Lenox Hotel in Boston, watched Julia Child on TV as a pre-schooler. He has developed his own St. Patrick's Day recipes, inspired by his Irish heritage and research ...

battered chicken strips on a round white plate with small bowls of ketchup and mustard - JulianneDeWitt/Mashed Long John Silver's, a chain named after one of literature's most notorious pirates, ...

Fried chicken fans turned out by the hundreds Sunday for a finger licking good time at HenHouse Brewing’s Palace of Barrels in Petaluma. The brewery hosted its first fried chicken cook-off featuring ...

Cooking chicken can flummox even the more confident home cooks among us. What’s the best way to keep it from drying out? What internal temperature should I aim for? How do I avoid spreading bacteria ...

As snow fell and nearby protests unfurled outside, many of Chicago’s top chefs and restaurateurs gathered Sunday night in the Loop for the annual Banchet Awards. At the city’s top local food honors — ...

As I encounter more middle-aged people who are only recently coming around to the concept of cooking as a crucial, money-saving life skill, it seems the concurrent embrace of individualized social ...

I'm a chef with 15 years of experience, and I often teach people how to make this roast chicken. The trick is to brine the bird for 24 to 48 hours before cooking it in a preheated Dutch oven. It ...

Karen Shimizu is the Executive Editor of Food & Wine. A seasoned editor and journalist who has worked on magazines, websites, cookbooks, and newspapers, Karen has been helping to shape the way ...