Sous Vide Duck Breast

As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide.

Crispy Sous Vide Chicken Thighs With Mustard-Wine Pan Sauce

Sous vide techniques yield chicken with unparalleled levels of juiciness. Finish your chicken on the stovetop to crisp it up.

Grilled Boneless Chicken Breasts

A brine for chicken breasts, and how to cook boneless, skinless chicken breasts on the grill.

Roasted Bone-in Chicken Breast

Our incredibly simple recipe gives you juicy, tender, and flavorful roasted chicken breast. The trick is cooking it on the bone.

Grilled Chicken Under a Brick With Lemon, Garlic, and Rosemary

Placing a brick atop a butterflied chicken results in an evenly browned and slightly crisp skin, a great start to an excellent bird. Brush chicken with garlic and rosemary mixture for the perfect marriage of texture and flavor.

Oven Baked Chicken Breast

The secret to juicy Oven Baked Chicken Breast is to add a touch of brown sugar into the seasoning and to cook fast at a high temp. It colours beautifully and it's practically self-saucing!

Easy Pan-Roasted Chicken Breasts With White Wine and Fines Herbes Pan Sauce

This recipe and technique uses powdered gelatin as the secret ingredient for perfect restaurant-quality pan-seared chicken and pan sauce flavored with white wine, shallots, and fresh herbs.

Sous Vide Steaks

Thanks to the precise temperature control of an immersion circulator, sous vide steak turns out more consistently cooked than traditional steak, every time.

Sous Vide Turkey Breast With Crispy Skin

Sous vide turkey breast, perfectly tender and juicy every time, with a side of crackling, crispy turkey skin.

Grilled Butterflied Chicken

For the best grilled chicken, start it off on the cooler side of a two-zone grill. Finish it off directly over the coals to crisp up the skin until crackly and charred.