Scoring meat might seem intimidating, but if you learn which cuts benefit the most from this technique and how to do it right, it makes any meal better.

A note on chicken or turkey: If you plan to brine skin-on poultry give at least 8 hours, ideally 24, to allow the brine to ...

Never end up with dry or burnt-on-the-outside, raw-on-the-inside chicken again. Chefs share common grilled chicken pitfalls — ...

Whether skin-on, bone-in or stripped down to just the core thigh meat, chicken thighs’ dark meat has more intramuscular fat and collagen, which packs more flavor and retains more moisture than ...

Smoky, crispy, and full of flame-kissed flavor, these charcoal-grilled chicken wings are the ultimate crowd-pleaser for your ...

Developing a meat-like texture. Most meat replacements are derived from soy protein because it is relatively cheap and easily absorbs both water and fat, binding these substances so they don't ...

Salmon skin is generally safe to eat and offers health benefits, like decreasing the chance of heart disease. But some exceptions exist. You may need to consider factors like individual health or ...