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New & Improved Chicken Parmesan – This is No April Fools Joke!

On those rare occasions I find myself dining in one of America’s casual restaurant chains, chicken parm is one of my go-to meals. I love chi...

Cooking up a few chicken breasts should be a fast, easy, and delicious experience, but for many people it’s actually a slow, hard, and disap...

There’s a show called “ Check, Please! Bay Area ,” which features three locals who try each other’s favorite restaurants, and then compare n...

Based on the YouTube comments appearing under the newly posted spring rolls video, lots of people missed the part about this not trying to b...

I’ve wanted to film an updated version of this caramel chicken for many years. It was one of the first videos I ever posted, and its unexpe...

These colors don’t run, but they do stain, so I recommend eating this delicious, red, white and blueberry chicken outdoors, preferably at so...

There are two kinds of chicken croquettes. They all have a crispy, deep-fried exterior, but some are firm, meaty, and nugget-like, while oth...

I don’t have the energy or courage to cater for a living, but if I did, this Greek lemon chicken and potatoes would be one of my go-to entre...

This take on the Standard Grill’s famous “Million Dollar Chicken,” showed me once again that so many of life’s great culinary pleasures hap...

I saw some almost completely black barbecue chicken recently, which is such a shame, since it's so easily avoided. This happens when peo...

I don’t make a lot of Indian food on this blog, but I do borrow a lot of techniques inspired by that cuisine. Things like toasting spices in...

Grilling season is rapidly approaching, and chances are good that at some point you’ll be faced with a few leftover grilled chicken breasts....

Many years ago, at a small neighborhood restaurant in San Francisco, a young cook got to do his very first menu “special.” It featured pulle...