But Really, What’s the Right Temperature for Cooked Chicken?

Below, we’re sharing an excerpt from the Food52 cookbook, Dynamite Chicken, to answer one of life’s most important questions: At what temperature should my cooked chicken end up, and how do I get it there?

Anybody who tells you that one part of the …

Below, we're sharing an excerpt from the Food52 cookbook, Dynamite Chicken, to answer one of life's most important questions: At what temperature should my cooked chicken end up, and how do I get it there?


Anybody who tells you that one part of the chicken is better than another part of the chicken is not somebody whose culinary advice you need to take too seriously. But even though it all comes from the same bird, chicken parts have different flavors and functions in recipes, and different cook times and temperatures to reach to get the best out of them. Here’s a guide to chicken cooking temps in general, a breakdown on how I like to cook separate chicken parts, and a bunch of different ways you can cook your chicken to get to the result we all want: flavorful, succulent meat.

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How Indigenous South African Foods Nourished My Mental Health

I recently received a bunch of kale as a gift. “A bouquet of greens, for your smoothies,” my best friend said, a mischievous smile on her face. As I pulled some of the leaves off their stalks to freeze (because nobody likes kale that’s gone yellow from…

I recently received a bunch of kale as a gift. "A bouquet of greens, for your smoothies," my best friend said, a mischievous smile on her face. As I pulled some of the leaves off their stalks to freeze (because nobody likes kale that’s gone yellow from fridge-burn), a memory pulled me back: I was sharing a kitchen with Delle, a chef with whom I had connected while living in the forest a few months prior.

A week after my father was buried in January of last year, I went on a monthlong retreat in the milkwood forest of the South African Fynbos. I’d previously scheduled the trip, but as I prepared to leave, I was grateful for the timing of it all—it offered the space and respite that I needed during a difficult time for my mental health. I was already severely burned-out (after years of training and working as a psychotherapist), and now I was navigating the particularly complicated process of grief.

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6 Knife Mistakes We’re Never, Ever Making Again

We’re teaming up with Shun Cutlery to celebrate the launch of their brand-new Premier Grey Knife Collection, which has all the slicers and dicers you need to tackle any kitchen task. Here, we’re sharing the knife mistakes we’ve made—and learned from—ov…

We’re teaming up with Shun Cutlery to celebrate the launch of their brand-new Premier Grey Knife Collection, which has all the slicers and dicers you need to tackle any kitchen task. Here, we’re sharing the knife mistakes we’ve made—and learned from—over the years, so you can keep your own blades in tip-top shape.


My cramped galley kitchen is filled to the brim with all sorts of cookware, tools, storage containers, pantry goods, and gadgets. Some of those things I reach for on the daily (nonstick skillet and electric kettle: check and check), while a couple I’m ashamed to say I’ve used just a handful of times. (Vegetable spiralizer, it was fun while it lasted.)

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A Buttery Citrus Twist Bread Any Baker Can Pull Off

We’ve teamed up with Miele to share a delicious project for baking pros and newbies alike: a showstopping citrus twist bread ready for breakfast, brunch, and beyond.

People often ask me, “What is your absolute favorite treat to bake?” I’ve heard ple…

We’ve teamed up with Miele to share a delicious project for baking pros and newbies alike: a showstopping citrus twist bread ready for breakfast, brunch, and beyond.


People often ask me, “What is your absolute favorite treat to bake?” I’ve heard plenty of other bakers bat the question around: “Oh, that’s like trying to pick my favorite child!” But not me. I give the same answer every time: anything made from an enriched dough, all the way.

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The Definitive Guide to Owning a Clawfoot Bathtub

Everyone has an idea of what their dream house will look like. Maybe it includes a terraced garden or acres of untamed forest; perhaps it comes with charming wooden shutters or a sleek, modern metal staircase; or that it’s just a cozy 700-square-foot c…

Everyone has an idea of what their dream house will look like. Maybe it includes a terraced garden or acres of untamed forest; perhaps it comes with charming wooden shutters or a sleek, modern metal staircase; or that it's just a cozy 700-square-foot city-center apartment. For me, every version of my dream home—from my days playing MASH on the playground, to using the Sims 2 design layouts I found on the internet, to house-hunting as an adult—all included one thing: a clawfoot tub.

To me, a clawfoot bathtub epitomized the peak of decadence—a romanticized fever dream where adulthood and self-care and luxury (not to mention copious amounts of free time) collided in an aspirational-yet-attainable ideal—all represented in one little cast iron fixture. The idea of owning a home that boasted a clawfoot tub came with promises of fluffy bubble baths accompanied by wine, and lazy afternoons reading a book. It represented all that I thought homeownership would be: satisfying, comfortable, and uncomplicated.

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Can You Freeze Potatoes? We Investigated.

A dear friend of mine is famous (infamous?) for once dropping her purse only to have several raw potatoes roll out onto the floor—intended for just the sort of emergency one might encounter in a place with a microwave but no food, like an office, for m…

A dear friend of mine is famous (infamous?) for once dropping her purse only to have several raw potatoes roll out onto the floor—intended for just the sort of emergency one might encounter in a place with a microwave but no food, like an office, for many, in "the before times." For those of us without such forethought, the frozen potato offers a glimmer of hope.

This year has seen the frozen sweet potato seize its rightful place in the zeitgeist (the traditional Chinese technique makes sweet potatoes fluffier and more flavorful), but what of other potatoes? Wouldn’t it be wonderful if, instead of losing sleep over that bag of potatoes growing eyes and going green on the countertop, or arriving at work only to find your purse short a spud, you could rest easy in the knowledge that they were waiting for you in the freezer? It was a beautiful idea. And so I decided to investigate.

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The Case for Cooking With Vinegar

By an unfortunate set of circumstances, characterizing a person or thing as “sour as vinegar” implies negative traits. It may stem from the French origins of the word vinegar, vin aigre, meaning “sour wine”—an unfair assumption that all vinegar is made…

By an unfortunate set of circumstances, characterizing a person or thing as "sour as vinegar" implies negative traits. It may stem from the French origins of the word vinegar, vin aigre, meaning “sour wine”—an unfair assumption that all vinegar is made of bad juice. I can tell you for a fact, the best vinegars in the world are made of superlative ingredients, and fermented with intention. The outcome: a bright pantry staple that accentuates any food it touches.

Having worked in many restaurant kitchens, I couldn’t count if I tried the number of times I’ve heard a chef say, "If a dish is missing something, it probably needs acid." With this in mind, I wrote a book called Acid Trip, in which I traversed the globe learning how to make myriad vinegars, as well as cook with them. I’d be lying if I said I found one steadfast rule for how to use vinegar, aside from the belittling option to use it to clean.

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The No-Pot, No-Water Way to Make Hard-Boiled Eggs

Using hot water to cook eggs in their shells is just one way to produce hard-boiled eggs, and although it’s the conventional method, you actually don’t need any water at all—hot air works just as well. Don’t believe it? Turn on your oven and take it fo…

Using hot water to cook eggs in their shells is just one way to produce hard-boiled eggs, and although it's the conventional method, you actually don't need any water at all—hot air works just as well. Don't believe it? Turn on your oven and take it for a spin. Whether you're making Easter eggs, deviled eggs, egg salad, or anything else that calls for a big batch of perfectly cooked eggs in the shell, your oven is an excellent tool to get the job done. Ready to learn how to make hard-boiled eggs in the oven?

Temperature

Conventional wisdom says that 325°F is the sweet spot for baking eggs with shells on. At that temperature, baking times should proceed more or less as follows:

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The Trick to Arranging Your Home Is Hiding in Your Recycling Bin

The dining room in Nicole Cole’s early-1900s Philadelphia, PA home already had a lot going for it when the designer and founder of Vestige HOME, kicked off its top-to-toe renovation last fall. “The original bay windows provided incredible garden views,…

The dining room in Nicole Cole’s early-1900s Philadelphia, PA home already had a lot going for it when the designer and founder of Vestige HOME, kicked off its top-to-toe renovation last fall. “The original bay windows provided incredible garden views, and the size of the room (230 square feet) was more than generous,” she says, adding that its only drawback was a lack of personality.

To infuse it with some character, Cole cleverly dressed the room in accents that nod to different periods: an antique butterfly vitrine is framed by an art deco mural by local artist Carla Weeks; classical wainscoting rings the perimeter; a new chandelier suspends from above. “Pairings like these created a bit of tension, unexpected delight, and intrigue,” the designer explains.

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The 7 Pantry Essentials in My Malaysian Kitchen

Welcome to Yi Jun Lo’s Pantry! In each installment of this series, a recipe developer will share with us the pantry items essential to their cooking. This month, we’re exploring seven staples stocking Jun’s Malaysian kitchen.

“Malaysia, Truly Asia.” I…

Welcome to Yi Jun Lo's Pantry! In each installment of this series, a recipe developer will share with us the pantry items essential to their cooking. This month, we're exploring seven staples stocking Jun's Malaysian kitchen.

"Malaysia, Truly Asia." It’s the singsong slogan my country is known for, blared in our travel ads across the world, with scenes of brilliant blue seas and dew-dropped rainforest accompanying the tune. While lush greenery and picture-perfect beaches are what many think of when it comes to the country, I’ve always thought they don’t show off just how "truly Asian" Malaysia is. To me, there’s no better example than our food. It’s where I see, smell, and taste the true extent of our multicultural, multifaceted country—without the need for any slogan-slinging or airbrushed ads.

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