This bourbon chicken inspired by the mall food court staple features pieces of meat in a sticky, sweet and savory sauce.

The trick, it turns out, is a technique called velveting. “It’s very prevalent in Chinese cuisine,” said Tim Ma, the chef-owner behind Chinese American restaurant Lucky Danger. And it can be found in ...

C. Holland Perdue III “undertook such actions to intentionally deceive the court,” according to a motion for sanctions filed by the opposing attorney in a disputed estate case. A May 27 ...

Chef Tanya Holland's secret for a turkey with juicy meat and nicely lacquered skin: Brine the bird overnight and then baste it frequently with a bourbon-brown sugar glaze as it roasts. Mashed ...

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