There’s a little slice of culinary heaven tucked away in Scottsdale where the grilled chicken is so perfectly executed, it ...

Finally, stretch out the holiday fun with a visit to Lona downtown in the basement of the Noelle at 200 Fourth Ave. N. on ...

As humidity levels rise and desires to hover over hot stoves evaporate, let's call attention to late spring and summer titles befitting the season of relaxation.

From brine to finish, this recipe delivers tender, flavorful chicken breast that’s great on its own or in sandwiches and salads. Watch quick-thinking elephant rescue drowning gazelle with its ...

Juicy smoked chicken meets its match with the bold, tangy kick of Alabama white sauce. This Southern classic brings smoky depth and creamy heat to your plate perfect for any barbecue lover.

The Cheesy Smoked Chili was launched with two new refreshing fizzy drinks, the Green Apple Fizz and Mango Passion Fizz. The Green Apple Fizz tastes just like a lemon-flavored soda with green apple ...

The chickens are wet-brined for three hours in chicken stock, lemongrass, chile, vinegar, cracked peppercorn, rosemary, thyme, and parsley; Citrin lists each ingredient by memory in rapid ...

Smoke chicken at home like a pro.To make a basic chicken brine, dissolve 1/4 cup of kosher salt in four cups of water. Add a bit of sugar, brown sugar, maple syrup or honey, if preferred, along ...

Depending on the model of your smoker and your ability to control heat, you can smoke chicken over a lower temperature, down to about 185°F. This is more ideal for whole, half or spatchcock chickens.

Let the chicken rest for 3 to 5 minutes, then carefully lift it off the support. Take care not to spill the hot cola or otherwise burn yourself.

Stir in the cola, raise the heat to high and bring the sauce to a boil. Add the ketchup, lemon zest and juice, Worcestershire sauce, A.1., liquid smoke and pepper and bring back to a boil.