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, ...

Chicken is one of the world's most popular sources of protein, being versatile, lean, and (generally) affordable. But because ...

Properly handling and cooking meat is key to avoiding illnesses caused by pathogens like salmonella, but there's a fine line between the technical aspects and the art of telling whether a piece of ...

Chicken breasts, the most popular type of meat consumed in the U.S., are also often fodder for criticism due to their tendency to be dry and flavorless. While we’ve all likely experienced that at one ...

A general rule of thumb many people follow when cooking chicken is to make sure the meat turns from pink to white, but fully-cooked poultry can be white, tan, yellow, or pinkbecause of genetic and ...

Nutrition and food safety experts have revealed the most dangerous parts of chicken when consumed by humans, warning that some of these parts may carry parasites and resistant bacteria.