The trick to truly crispy-skinned chicken

Plus: Our top three favorite chef's knives.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  View this email in your browser | Manage newsletter preferences     COOK THIS NOW Chicken Under a Brick in a Hurry     Cooking boneless (but skin on!) chicken thighs underneath a heavy skillet renders extra-crispy skin on the outside and super-juicy meat on the inside. VIEW RECIPE What We're Talking About     63 Great (Yes, Great) Grilled Chicken Recipes   Fire up the grill—and bookmark these recipes—for better chicken.   Read More ►     The Best Chef's Knife of 2021   We tested 17 models to find three chef's knives that cut above the rest.   Read More ►     Freeze Your Fruit Cocktail for a Filipino Dessert That's Better Than Ice Cream   A creamy, fruity treat that's made with pantry ingredients (and tastes delicious frozen).   Read More ► Trending Recipes   Ginger-Grilled Chicken and Radishes With Miso-Scallion Dressing   View Recipe ►   Frozen Yogurt Bark   View Recipe ►   Salted PB&J Ice Cream Pie   View Recipe ►   Grilled Chicken Salad With Romesco Sauce   View Recipe ►   Chocolate Ice Cream Cookie Sandwiches   View Recipe ►   Soy-Basted Chicken Kebabs With Sesame-Citrus Sprinkle   View Recipe ► This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our Privacy Policy | Unsubscribe Copyright © Condé Nast 2021.  One World Trade Center, New York, NY 10007. All rights reserved.