Cooking chicken as described in the recipe below results in really crisp, almost transparent skin (like that on Peking duck) and moist flesh.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.