In her latest book, "The Improvisational Cook," Sally Schneider provides methods of pan-frying duck breasts that are pretty close to ideal, including one in which skin-on breasts sit for 1 hour under ...

When it comes to fried chicken, everyone has their own way of doing it. In Malaysia, there's ayam goreng gilded with turmeric and dried chilies. In Korea, chicken thighs are segmented into ...