Korean fried chicken with a light, crunchy exterior, a whole bucket of battered pieces that’ll make you reminisce like Mary J ...

A genius tip from an Ina Garten recipe completely changed how I make oven-fried chicken. Using dijon mustard in the breading ...

Before even taking a bite, I put the fried chicken to the ultimate test — the crunch test. Swiping my fork back and forth on ...

About 40 per cent of the imported chicken sold by catering suppliers undergoes heavy processing. The meat that results is so rubbery and tasteless it is known in the trade as 'plastic chicken'.

which is said to tenderize the meat and make it smell and taste less minerally, gamy, and bitter. This soaking step is not necessary when making these fried chicken livers, and chicken livers ...

A cone, similar in concept to the Drumstick, featuring a scoop of peanut butter ice cream rolled in Frosted Flakes and dipped in a shell of white chocolate. At its core, the scoop part would boast a ...

For our fourth stop around the world, the team visited Ghana, a West African country, where chef Deborah Darkey shared food ...

Hong Lim Food Centre sees a few famous stalls which attract long lines. Outram Park Fried Kway Teow Mee, High Street Tai Wah ...