When it comes to fried chicken, everyone has their own way of doing it. In Malaysia, there's ayam goreng gilded with turmeric and dried chilies. In Korea, chicken thighs are segmented into ...

The answer may be obvious, but it’s a mystery to me. If you were looking to bolster the lineup with a healthful, quick-cooking and versatile non-beef entry, duck would do nicely. Banish thoughts of ...

In her latest book, "The Improvisational Cook," Sally Schneider provides methods of pan-frying duck breasts that are pretty close to ideal, including one in which skin-on breasts sit for 1 hour under ...