Social media trends can inspire people to try out new ingredients. But it’s not like the food industry can immediately respond to every new protein craze.

A research team from multiple universities is developing technology that can detect salmonella contamination in a matter of minutes. They aim to take the results from sensors and pair them with other data to strengthen the safety and resilience of the supply of chicken.

Bird flu, rising costs and other supply chain issues make it harder for one restaurant to get the right parts of the bird for the city’s signature dish.

A suburban community in Kansas turns away from the prospect of a chicken processing plant, while a rural town sees the possibility it would bring new jobs.

Besides causing "extreme nervousness," the Ozark Mountain Poultry CEO says the tariff threats haven't impacted the market yet.

At a lot of markets, the rotisserie bird is the hottest-selling item, pun intended.

Demand is up, but supply is getting expensive.

Tom Hayes says the company is looking at affordable, sustainable options that consumers want.

Copy cats are popping up, and chef Johnny Zone promotes them. "That means we're doing something right."

Ed Fryar says he's 'watchful' but not worried about the recent avian flu outbreak in Tennessee.