Everybody needs a good recipe for roast chicken. Julia Child thought this version, served at New York's La Tulipe during the 1980s—and which uses an entire head of garlic per person—was so good...

There’s something irresistible about the soft pretzel variety that makes them just as addictive, if not more so, than the crunchy version. These bite-size nuggets, are small enough to double-dip in...

We find kosher turkeys, which are salted during the koshering process, to be just as flavorful and succulent as brined ones, without all the fuss.

This procedure—done mostly in a wok—is simple and produces a mean smoked duck. Try thin slices over a salad, or make smoked-duck sandwiches.

We used chef Fergus Henderson's technique for braising duck legs so the skin sides, peeking above the liquid, stay crisp while the meat braises.