Unlock the science of meat cooking safety and discover why following the USDA’s standard temperature guidelines isn’t the ...

It's 165° F. Or...is it? If you’ve heard it once, you’ve heard it a thousand times: you don’t want to mess around with undercooked chicken. Cook it to at least 165° F to kill harmful bacteria, ...

Sear the chicken for three to five minutes without touching it. Again, this is just a guideline. Let your chicken tell you ...

Roast your chicken at 425°F for crisp skin and juicy meat, especially with smaller birds. Check the thigh’s internal temperature reaches 165°F, then let the chicken rest. This high-heat method works ...

As the weather gets colder, roast chicken dinners become more and more alluring. But to get that chicken cooked just right, you have to make sure the bird has reached the appropriate temperature to ...

What’s your rule of thumb when you cook chicken? Is it done when the juices run clear? When it’s no longer pink? Or do you test the texture of the meat? None of these methods is foolproof, and even a ...

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