From authentic Thai cuisine to renowned hot pot, this is what to get at every stall in the FairPrice Finest inside Sembawang ...

Add ½ cup of chicken stock (or ¼ cup of water), 2 tablespoons of lime juice and 2 teaspoons of maple syrup or honey. Season ...

Master searing chicken breast for crispy skin and rich flavor. Kaizer Chiefs close in on Sundowns forgotten man Etiosa ...

The key to a perfectly cooked chicken is getting that crispy skin, but if you're looking for flawless fowl, then avoid this ...

The key is making sure the grill is at the right temperature. Heat it to medium, place the chicken skin-side down and slowly cook so the fat renders and the skin gets crispy, without touching.

And therein lies perhaps the most important part for the chickeniest chicken: a straightforward preparation. Taking bone-in, skin-on portions and roasting them with little to no fat in an ...

As a luxurious topping, she buys extra chicken skin from the butcher, crisps it and adds it to the soup at the last moment, for a satisfying shatter. Patis, Filipino fish sauce, is available at ...

Sprinkle chicken thighs with kosher salt and black pepper. Place chicken, skin side down, in a large cast-iron skillet over medium. Cook until fat is rendered and skin is crispy, about 15 minutes.

When my favorite boutique spice house, New York Shuk, developed their Rosey Harissa Spice, a dry version of harissa flecked with rose petals, it inspired me to develop this chicken recipe.

If you’re stocking up on chicken at the supermarket, popping it in the freezer is a great option to extend its shelf life. But if that chicken ends up sitting in your freezer for months on end ...