Place the thighs skin-side down in a hot, greased pan — then don’t touch them for 3–5 minutes. Starting with dry chicken and a properly heated pan sets you up for crispy skin that releases ...

Use a heavy-bottomed skillet — cast iron or stainless steel are always a good idea (and very French). Heat it over medium–high heat for about 3–5 minutes. We want the pan hot, but not smoking.

(Sidenote: culinary school kids love those bendy little spatulas.) Sear the other side for another 3–5 minutes, then remove the chicken from the pan and set it aside.

Chef Tom Branighan and Antonio Carbone purchased a circa 1870 four-bay Italianate double in the French Quarter in 2019.

Greenville Technical College’s Culinary Institute refreshes its brand to reflect momentum, fueling the city’s growing ...

Aaron Hutcherson is a writer and recipe developer for Post Food at The Washington Post. He is a culinary school graduate and has worked professionally in the food and media worlds in various ...

A: Not really. I was too young and green. In culinary school it’s all about absorbing, learning, practicing and repeating. Then, you can question later. But it’s all “yes, chef!” at first.