Healthy Chicken Recipes

If you're looking for easy ways to eat healthy meals, incorporate chicken as a staple. It's one of the leanest meats available and also one of the most versatile to cook with. Chicken turns out perfectly in the slow cooker, oven, or skillet, and it complements flavor combinations from all over the world. Try one of our easy and healthy chicken recipes -- including chicken enchiladas, crispy oven-fried drumsticks, and classic roasted chicken -- for dinner tonight.

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How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

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Our Favorite Apple Recipes

Fall's favorite fruit is delicious in savory dishes as well as sweet. We've paired apples with pork, chicken, and vegetables to create innovative dinners and snacks -- including apple cider chicken and apple bacon burgers, as well as cool apple smoothies and cozy apple stew.

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Fall Cocktails: Reasons to Love the Season

Say farewell to the shandys and margaritas of summer and hello to the warm toddys and whiskey cocktails of fall. Raise a glass to this bountiful season with a fall cocktail recipe.

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16 Reasons Potatoes Should Be Their Own Food Group

If you've never met a potato you didn't like, you're going to love these ah-mazing potato recipes that include potato side dishes and potato casseroles, as well as everyone's favorite mashed potatoes. It's about time the humble spud got the recognition it deserves.

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How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

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Healthy Apple Desserts

Craving something sweet, but want something healthy? We've got you covered! Our collection of healthy apple desserts includes flavorful muffins, cookies, tartlets, and more. Best of all, each serving of these delicious desserts has fewer than 200 calories and 8 grams of fat.

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Popular in Food

Grilling Glossary

A tool to help you grill your favorite foods perfectly.

Grilled pizza will be a hit with everyone.

Baste: To brush a seasoned liquid on a food to add moisture and flavor.

Brochette: French term for kabob, food cooked on a skewer.

Ceramic briquettes: Radiant materials compacted into a brick shape; used in gas grills. Ceramic briquettes don't burn completely like charcoal. Lava rocks and metal plates are similar alternatives.

Charcoal briquettes: Compacted ground charcoal, coal dust, and starch used as fuel in charcoal grills.

Charcoal grate: The rack that holds charcoal in the firebox.

Charcoal grill: A grill that uses charcoal briquettes as its principal fuel.

Chimney starter: A metal cylinder which holds hot coals for starting a fire.

Direct grilling: A method of quickly cooking food by placing it on a grill rack directly over the heat source. Food is often cooked uncovered on a charcoal grill but covered on a gas grill.

Drip pan: A metal or disposable foil pan placed under food to catch drippings when grilling. A drip pan can also be made from heavy foil.

Dry smoking: A method of cooking food by placing it on a grill rack indirectly over the heat source with the lid down and vents adjusted. This allows the fire to burn, which creates smoke.

Firebox: The bottom of the grill that holds the fire or heat.

Flare-ups: Flames caused by fat dripping onto hot coals or lava rocks.

Gas grill: A grill that uses gas from a tank or natural gas line as fuel.

Glaze: To form a glossy, flavorful coating on food as it cooks, usually by basting it.

Grill basket: A hinged wire basket that is used to hold foods for grilling.

Grill rack: The latticework of metal rods that holds food on a grill; sometimes referred to as a grill grate or grid.

Grill wok: A wok made specifically for grilling. With its sloped sides and numerous small holes, it makes small pieces of vegetables, meat, or seafood easy to stir-fry on the grill.

Indirect grilling: A method of grilling slowly, to one side of the heat source, over a drip pan in a covered grill.

Kabobs: Pieces of meat, poultry, seafood, and/or vegetables, threaded on a skewer and grilled.

Kettle grill: A round charcoal grill with a heavy cover. It usually stands on three legs and can be used for either direct or indirect grilling.

Grilled steaks are always a favorite!

Lava rock: This natural rock results from volcanic lava and is used as an alternative to ceramic briquettes in gas grills. It can be used many times, but eventually needs to be replaced.

Lump charcoal: Carbon residue of wood that has been charred, usually in the form of lumps. Used as a heat source in charcoal grills.

Marinate: To steep food in a liquid mixture before it is cooked. Marinades add flavor to foods and tenderize certain cuts of meat. Beef cuts that benefit from marinating include boneless skirt steak, flank steak, top round steak, tip steak, and chuck blade steak.

Medium doneness: For this doneness, the center of the meat should have a slightly pink to red color. The meat will be slightly firm and springy when pressed.

Medium-rare doneness: For this doneness, the center of the meat should have a bright red color and be slightly springy when pressed. This doneness is not recommended for veal, pork, or ground meats.

Medium-well doneness: For this doneness, the center of the meat should have very little pink color and be firm and springy when pressed.

Rotisserie: The spit or long metal skewer that suspends and rotates food over the grill's meat source.

Rub: A blend of seasonings rubbed onto a food surface before grilling.

Skewer: A long, narrow metal or wooden stick inserted through pieces of meat or vegetables for grilling.

Smoker box: A small perforated metal container placed on a gas grill's lava rocks or ceramic briquettes, or the grill rack of a charcoal grill, to hold wood chips and provide smoke.

Vents: Holes in a grill cover or firebox. When open, air circulates through, increasing the heat of a fire.

Wood chips and chunks: Natural wood materials added to a fire to impart a smoky flavor to food as it cooks. Alder, apple, cherry, hickory, maple, mesquite, oak, and pecan are commonly used. The chips are soaked in water, drained well, and added to a fire just before putting food on the grill.

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