Reheating Leftover Turkey

Published November 1, 2014.

Reheating leftover turkey sounds easy enough, but doing so with good results is more challenging than it might seem. Here's how to tackle reheating different parts of the bird.

For Shatteringly Crispy Skin, Add Oil for an Evenly Distributed Rub

Published May 1, 2014.

When creating a rub, a little oil can go a long way toward the even distribution of the ingredients.

Don’t Brine Water-Chilled Chicken

Published May 1, 2014.

When chicken are chilled in water rather than cold air during processing, does that affect their ability to soak up a brine?

Boning a Split Chicken Breast

Published January 1, 2014.

Buying bone-in chicken breasts, and then removing the bones at home, is often the only option when your recipe requires boneless chicken breasts with skin intact. Here's an easy way to bone them.

Tenderizing Meat with a Baking Soda Solution

Published November 1, 2013.

In some of our recipes, meat is treated with baking soda dissolved in water to keep it tender. What happens if you leave the solution on the meat longer than the 15 to 20 minutes we call for?

Maximize Your Brine

Published September 1, 2013.

Could we pack more meat into the same volume of brine to save space in the fridge?

Dramatic Weight Variation in Packaged Chicken Parts

Published July 1, 2013.

Grabbing a package of chicken parts is usually a lot faster than standing in line at the meat counter to buy them individually. But that convenience may come at a cost.

Salting Turkey: How Long Is Long Enough?

Published November 1, 2012.

In our search for a tender, juicy, well-seasoned bird, we quantified just how fast and far salt moves through muscle fibers.

How to Carve a Turkey

Published November 1, 2012.

Rather than carving the Thanksgiving bird tableside, we recommend tackling this messy job in the kitchen.

Removing Drumstick Tendons

Published March 1, 2012.

Will this clever trick, you'll never bite into another chewy tendon again.

BPA and Beer Can Chicken

Published May 1, 2011.

Beer can interiors are coated with an epoxy that contains Bisphenol A (BPA). Is the popular method of cooking a chicken perched on an open beer can really a good idea?

Brining Meat

Published November 1, 2010.

Brining adds moisture, making it the best choice for lean proteins.

Sprinkling Seasonings from High Up

Published November 1, 2010.

How high you hold your hand makes all the difference when it comes to seasoning.

Explaining Chicken Nomenclature

Published July 1, 2010.

When shopping for whole chickens, how do chickens labeled "broilers," "roasters," and "stewing" birds differ?

Low and Slow Braising

Published May 1, 2010.

We’ve always heard that braising should be done “low and slow,” but how much of an effect do temperature and time actually have on the finished product?

Rinsing Raw Meat

Published January 1, 2010.

Should you rinse raw meat in the sink before you cook it?

Thanksgiving Make-Ahead Schedule

Published November 1, 2009.

The guide you need to prepare a stress-free Thanksgiving feast.

Carve Turkey Like a Pro

Published October 1, 2009.

Leave the spectacle of carrying the burnished whole bird to the table to the Rockwell painting.

Marinating Tips for Success

Published June 1, 2009.

Years of testing have taught us that while marinades will never turn a tough cut tender, they are an important flavor contributor. Here are our tips and techniques for getting the most out of a marinade.

Marinade Must-Haves

Published June 1, 2009.

With these ingredients in the mix, marinating can enhance juiciness and add complexity to steak, chicken, and pork.

Cook's Illustrated Turkey 101

Published January 5, 2009.

From thawing to brining, and from trussing to basting, we tackle some of your most common turkey questions.

Boosting Soup Flavor

Published January 1, 2009.

The usual method for making chicken soup is to cover chicken parts with water and bring it to a boil. In our Hearty Chicken Noodle Soup recipe, we found that using ground chicken rather than parts gave our soup significantly more flavor. Could we back up these subjective results with empirical evidence?

Tender Time Limit for Chicken

Published January 1, 2009.

Can storing chicken breasts in the freezer for longer than two months negatively affect tenderness?

Keeping Skin from Shrinking

Published November 1, 2008.

Achieving moist, crisp skin, usually comes at a price. Is there a way to get both without chicken skin shrinkage?

Duck Varieties

Published June 1, 2007.

Does the species of duck matter?

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