thedailyfeed:

What the pluck!? Award-winning photographer Tim Flach snapped this phenomenal shot of a featherless chicken in mid-stride as part of his latest project “More Than Human.” 

How Do You Cook the Perfect Egg?

The egg is an elusive gastronomic quarry because the white and yolk are made of various proteins that thicken at different temperatures. For instance, the egg-white proteins ovotransferrin and ovalbumin don’t begin to coagulate until the temperature reaches 142 degrees and 184 degrees Fahrenheit, respectively; whereas the yolk proteins start thickening near 150 degrees.

Photo: Ryan Matthew Smith / Modernist Cuisine

Ed note: Read how the chicken ended up in kitchens around the world.

The Story Behind Our Portraits of Chickens Dressed Like Famous Historical Figures

This June, Smithsonian magazine’s special food issue features a story about how chickens have become as writers Jerry Adler and Andrew Lawler put it, “the ubiquitous food of our era.”

If fitting such a wide-ranging topic into one article wasn’t challenging enough, the next hurdle became how to illustrate a story that spans 10,000 years and several continents.

Photo: Timothy Archibald (pictured is his rendition of Jackie Onassis)

Ed note: We have seven more chicken portraits at Smithsonian.com!