Chicken

August 12, 2013

Beer-can chicken: popular classic based on science

BY W. WAYT GIBBS Associated Press You may not find too many restaurant chefs plopping their poultry on cans of PBR, but all those tailgaters and beachside grillers are on to something. There are solid scientific reasons that chicken really does roast better in a more upright, lifelike pose than when it is flat on […]

October 11, 2012

Our Favorite Recipes: Chicken Wings

I am most excited about the Korean Chicken Wings recipe in Modernist Cuisine at Home. Why? Because of the deliciousness factor! They’re amazing. Just watch the video above and see for yourself. Check back tomorrow: every day this week, we’ll bring you another of our chefs’ favorite recipes from Modernist Cuisine at Home. Visit our […]

October 10, 2012

Our Favorite Recipes: Roast Chicken

My favorite dish from Modernist Cuisine at Home is Roast Chicken. Like many people, I grew up eating roast chicken a lot, but having Modernist Cuisine at Home‘s roast chicken is like eating it for the first time. It’s injection-brined and then brushed with soy sauce, which might not be traditional, but these steps act […]

October 2, 2012

The Secret to Perfect Chicken Wings

Every member of the Modernist Cuisine team has their favorite parts of Modernist Cuisine at Home, but without a doubt, high up on everyone’s list was developing the chapter on chicken wings (and eating and eating the results). The final recipe results in a chicken wing that is both tender and juicy on the inside […]

November 15, 2011

Chris Gives StarChefs Tips on a Great Thanksgiving Turkey

Think of it like a giant Peking Duck.

March 14, 2011

Yes, You Are Overcooking Your Food

Scientific American publishes a lengthy excerpt from our chapter on Food Safety Rules, as well as a slideshow of images from Modernist Cuisine.

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