When Daniel Bojorquez opened La Brasa in late April, he knew wanted to explore a fried chicken offering, just not the buttermilk-marinated, country-fried variety now fetishized by chefs and epicureans ...

It goes by any number of names: bubble waffle, egg puff, gai daan jai, eggette, or Hong Kong cake. Whatever you want to call it, the eggy, hexagonal waffle, with its exaggerated dome-shaped cells, is ...

Nugget number one was about 50 percent muscle tissue such as from the breast or thigh, which is what most people think of when they think of chicken meat. The rest of it was made from fat, blood ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...

Ask Chef Rob Weland to talk about the most important dish on the menu at Poste, and he first talks about his mom. And not because he’s nostalgic for the comfort food of his childhood. “Whenever my mom ...

Poultry scientists are unraveling the complexities of bird brains and finding less expensive ways to do it. The scientists mapped the intricate neurological pathways that control vision in chickens ...