Roast your chicken at 425°F for crisp skin and juicy meat, especially with smaller birds. Check the thigh’s internal temperature reaches 165°F, then let the chicken rest. This high-heat method works ...

We ran side-by-side cooks—fridge-cold versus counter-rested—on steaks, pork, and chicken to see if a “room temp” sit changes ...

You'll never undercook—or overcook—again. According to the USDA, all poultry should reach at least 165°F in order to be safe for consumption. Nobody wants undercooked chicken, and cooking with raw ...

The following fact is indisputable: Steak tastes its best when it’s medium rare. The same is true for salmon, tuna, and really, any other cut of quality seafood, which is often served either entirely ...

The great thing about cooking is that there are plenty of ways to accomplish the same task. For example, I can make a salad dressing by using a whisk and large bowl to combine the ingredients, or I ...