Chicken is a staple food in households around the world. It’s an excellent and important source of animal protein, as well as a good source of B vitamins, iron, potassium, and selenium (1). According ...

Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award ...

You'll never undercook—or overcook—again. According to the USDA, all poultry should reach at least 165°F in order to be safe for consumption. Nobody wants undercooked chicken, and cooking with raw ...

What’s your rule of thumb when you cook chicken? Is it done when the juices run clear? When it’s no longer pink? Or do you test the texture of the meat? None of these methods is foolproof, and even a ...