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.

Low heat is also the better option for grilling dark meat, such as chicken thighs and drumsticks, because it elicits a tender, succulent texture courtesy of the extra fat in the flesh.

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 ...

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

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

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 ...