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Velveting meat is a common practice in Chinese stir-fries. But the oil version is complicated. Try this simpler method that uses hot water instead.| Serious Eats
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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.| Serious Eats
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A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.| Serious Eats
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Learning how to cut a chicken breast into thin cutlets is an essential skill for weeknight cooking. Thinner cutlets cook more rapidly than full-sized breasts and are ideal for searing or breading and frying in dishes like schnitzel, chicken Marsala, or chicken Parmesan. Here's how to do it.| Serious Eats