To make your chicken golden and juicy and to make the skin crackling and crispy, there's a critical step you ought to take: basting. Foodie spoke with chef Russell Kook from The Bellevue Chicago ...

One school of thought is that we should baste the chicken every 15 minutes to keep the meat tender, but in actual fact, the chicken can’t reabsorb the juices so it won’t make any difference to ...

Making your own baste and spatchcocking a chicken yourself is always better than the store-bought variety. And it’s quick and easy.

Did you ever get a hankering for a Gyro and there was just no place near to go? Watching them cooking and basting the stacked ...