How KFC's head chef taps his food science, nutrition and culinary expertise

One year into the job, Chris Scott is putting his stamp on KFC’s menu and the quick-service chicken space.


Recipe report: Fresh takes on chicken

it’s easy to get into a chicken rut by relying on the same preps week after week. Start changing up the repertoire right now by adding one of these recipes to the rotation.

Foodservice operations in international locations are offering riffs on the trendy fried chicken sandwich.

Due to the size of today’s chickens, the export market, ease of execution and consumer preferences, more flavorful chicken thighs are moving into second place.

Centerplate is scoring a menu with a Miami beat at Hard Rock Stadium.

Super Bowl and chicken wings are a pairing that never goes out of style. Looking for some new variations on the classic? Start with one of these globally-flavored wing recipes.

On-trend bowls are proliferating to entice post-holiday customers.

Keep diners excited about the menu by putting a global spin on classic dishes. With prepared soups, it’s easier than ever to offer new and craveable flavors.

  • Page 2