Whether you are raising your glass for a toast, or pouring it into a stock pot, wine and beer are equally great for cooking
Oak and tannins are the enemies of bold, spicy foods. For example, toasty, barrel-fermented chardonnay comes off as bitter,
and astringent reds like cabernet sauvignon and syrah only crank up the heat.
Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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