For a chef with national acclaim and classical French cooking chops, it's unusual that Ludo Lefebvre’s stardom has a lot to do with a great American comfort food: fried chicken. The story is legend by ...

leaves, and thyme on a piece of cheesecloth, gather, and tie. Heat the oil in a sauté. pan large enough to hold legs in one layer over medium-high heat and brown the duck legs, skin side down, until ...

"I love chicken skin," says Takashi Yagihashi. The Chicago-based chef and native of Japan is leaning over a gurgling pot, cheerfully extolling the virtues of crisp-skinned fried chicken. From our ...

When Tiffani Faison traveled to Bangkok in 2008, she says it was like touching down on another planet. Scooters whizzed by like swarms of bees, children hawked Buddhist temple flowers, and a man ...