Maybe you know you should eat more sweet potatoes for their vitamin A ,but you’re not entirely sure why. Or maybe you know vitamin B12 helps your heart, but you don’t know where to find it.
Worry no longer! Digital health magazine Health Perch created the infographic below in partnership with marketing firm Ghergich & Co. to help you put all your (vitamin) As and Bs in order.
Usually when it comes to candy, there is happiness all around. But when it comes to Warheads, you’re in for a full-on battle with your tastebuds.
It’s almost impossible not to react to the sourest of sour hard candy, and when a classroom full of Sout…
Local breweries are kind of obsessed with Marion Barry. The mayor-for-life is a recurring theme in D.C.-area beer, inspiring colorful puns and providing an excuse to brew with marionberries (a type of blackberry from Marion County, Ore.). Here’s a history of the Ward 8 councilmember’s pint-sized cameos over the last few years. 2012 Flying Dog […]
TaKorean opens its second non-roving location in Navy Yard today with limited hours. A grand opening is scheduled for Monday, but stop by for lunch today and get three tacos for $7 instead of the regular price of $9. The fast-casual restaurant will have the same menu as its Union Market counterpart with tacos, slaw bowls, and […]
Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: Next up in Mario Batali’s How To Tuesdays series? Don’t be chicken — we’re breaking down a whole bird with just a knife and two hands.
Chicken is meant to be eaten every way imaginable. For dinner parties, it will be the pretty, trussed breast; on game day, your go-to wings. And at midnight, when everyone else is asleep, it will be the drumstick you tear into with your bare hands.
Equal opportunists that we are, we’re bringing the whole bird home. Chef Andy Nusser of Tarry Lodge shows us how to break it down, starting with the legs and working our way to the breast. You’ll use every piece for dinner this week — and when all’s said and done, you’ll turn the bones into stock and the leftovers into the happiest of desk lunches. It’s thrifty, satisfying, and a little old world at heart — and that’s just the way we like it.
Got anything you want to learn from the Batali chefs? Let us know in the comments!
This video was made in collaboration with Mario Batali.
This article originally appeared on Food52.com: How to Break Down a Chicken
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