Quick Take Pecking orders are real and chickens form dominance hierarchies that influence daily access to food and water, ...

Born out of Chef Eric Huang's old-school family restaurant, Pecking House is made for hot chicken enthusiasts across New York. In 2020, Huang left his job as Sous Chef at Eleven Madison Park to start ...

This Friday will be the last day to get a chile-chicken sandwich and dirty fried rice at the Park Slope location of Pecking House, the Sichuan-meets-southern fried-chicken spot — at least for a while.

In more ways than one, chef Eric Huang’s fried chicken has been the hottest thing in town for roughly two years, and not only because of the heavy dose of Tianjin chilies he uses to season the bird.

Luke Fortney is a journalist based in New York City. He most recently worked as a reporter for Eater, where covered restaurants and food trends for nearly five years. Pecking House, the fried chicken ...

“Michelin stars are stupid,” Eric Huang tells me as he takes a sip of coffee out of a plastic Tupperware container. At that exact moment, somewhere in nearby Manhattan, a crystal vase implodes. A ...

We may earn a commission from links on this page. While I appreciate the occasional check-in from a neighborhood bird on my windowsill, I don't appreciate incessant pecking at the window's glass.

Emma Orlow is a former editor and reporter for the Northeast region at Eater, who focused primarily on New York City, where she was born and raised. She covered restaurants, bars, pop-ups, and the ...

There’s a sauce at Pecking Order I want to smear on everything I eat for the rest of my life. It’s made of soy sauce, vinegar, chicken livers and magic. It’s called P.O. (Pecking Order) sauce on the ...

Vent pecking and cannibalism are an ongoing concern for free-range egg producers. But what factors are causing them? Philip Clarke reviews a new study from Bristol University. Conventional wisdom ...