leaves, and thyme on a piece of cheesecloth, gather, and tie. Heat the oil in a sauté. pan large enough to hold legs in one layer over medium-high heat and brown the duck legs, skin side down, until ...

"I love chicken skin," says Takashi Yagihashi. The Chicago-based chef and native of Japan is leaning over a gurgling pot, cheerfully extolling the virtues of crisp-skinned fried chicken. From our ...

Everyone knows about the fried chicken in the red-and-white bucket, and seekers of international tastes have discovered the other KFC — Korean fried chicken — at a couple of eateries in Aurora. But ...

The fried chicken so ubiquitous throughout the South is believed to have been introduced to the region by Scottish immigrants, who traveled to South Carolina in large numbers in the 1700s. Fried food ...

A Peking duck dinner is a feast built from a single ingredient. It starts with nibbling on a taco-like snack of the delicately crisp skin tucked inside thin mandarin pancakes with a lick of earthy ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. I buy my ducks from the Asian market down the ...

WEBVTT THEO: TIME FOR SUNDAY BRUNCH. JOINING US IS CHEF AL, FROM DUCK DUCK GOOSE A NEW RESTAURANT ITSELF POINT. YOU HAVE BEEN OPEN FOR ABOUT A MONTH -- IN FELL’S POINT. >> IT IS GOING GREAT. THE ...