To refrigerate or not to refrigerate? It boils down to bacteria, aesthetics and how much energy you're willing to use. Robert S. Donovan; Flickr / Alex Barth; Flickr hide caption

itoggle caption Robert S. Donovan; Flickr / Alex Barth; Flickr

Ready for a blowout: Blasting the duck with the dryer before roasting dehydrates the flesh so the skin gets firm and crispy. Michaeleen Doucleff/NPR hide caption

itoggle caption Michaeleen Doucleff/NPR

Julia Child poses with "the chicken sisters" before an episode of The French Chef in which she teaches us how to roast a bird. Courtesy of Paul Child/PBS hide caption

itoggle caption Courtesy of Paul Child/PBS

Cage-free chickens in Harold Sensenig's barn near Hershey, Pa., get to roam and perch on steel rods, but they don't go outside. Dan Charles/NPR hide caption

itoggle caption Dan Charles/NPR

Clucking all the way to the bank: A hen models a polka-dot diaper from MyPetChicken.com, a multimillion-dollar business that sells everything from chicken caviar treats to day-old birds. Courtesy of MyPetChicken.com hide caption

itoggle caption Courtesy of MyPetChicken.com