Roast chicken typically takes an hour to cook in the oven. New York Times columnist Melissa Clark tells us how you can make perfect roast chicken in half the time.
Latest on The Takeout
Low and slow is key to custardy scrambled eggs
How to make Indian-inspired cocktail meatballs
Watch a vegetarian eat steak for the first time in 22 years
Chicago's foremost Southern chef reveals his secrets to Thanksgiving gravy
How to make the Cappelletti Spritz cocktail
How to make the classic Boulevardier cocktail
How to make the classic Dark & Stormy cocktail
For great scrambled eggs, slide your pan on and off the heat
Welcome to the premiere of The Scrambled Eggs Show!
Gail Simmons reveals her favorite city to film Top Chef
Boston Market's Thanksgiving-in-a-box is just fine for the lazy host
Let Rick Bayless teach you how to make good gravy
We used Free Slurpee Day to torment 3 of our co-workers
How to make a proper Sazerac cocktail
It’s National Fried Chicken Day, so let’s figure out whose chicken is best
We get tipsy off a couple cans of rosé
Most Popular
Is ordering a $54 steak well-done and dunking it in ketchup a crime?
The best way to cook bacon, revealed
How to make the American Trilogy cocktail
How to make bacon coffee jam
How to make a classic pineapple daiquiri
How to make the Vieux Carré cocktail
The O.F.T.D. Swizzle is the spiced tiki drink to pull you through the winter blues
How to make the Toronto cocktail
How to hack into a fortune cookie
We visit a long-running, Julia Child-approved Vietnamese spot in San Francisco
A century-old martini recipe is revived in the smooth and mellow Astoria cocktail
Drink in a Purple Rain, a refreshing gin sour with blackcurrant liqueur
How to make the classic Bee’s Knees cocktail
You may have been pronouncing Reese’s wrong this whole time
How to make the Gold Rush cocktail
Kick up your cocktailing with Bulevar, a spicy cousin to the Negroni
Advertisement
Advertisement