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Hot Fried Chicken might have had a scandalous start 60+ years ago, but everyone in Nashville still seems to crave its fiery flavor. (And so do we!)
Food of Yore—Prince’s Hot Chicken Shack: A Nashville Establishment.
Have you ever tried Hot Fried Chicken?
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This Week’s “Food of Yore” History Lesson.
The Fowl Fad: A 19th-Century Obsession with Chickens. And a recipe for Chicken and Slicks
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Fried Chicken might be one of our favorite foods, but we knew there had to be a way to cut calories and still produce the golden-brown, crunchy, rich flavor.
Meet: Oven-Fried Chicken.
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Plan ahead for the week with our make-ahead Freezer Chicken Pot Pie, and dinner will be the least of your worries.
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Have you tried braising your meat? We tested several cooking temperatures and times to discover the best way to get moist and delicious braised meat.
For pleasantly smoky—not sooty—wings, we experimented with heat level and found that it wasn’t just the grill setup that mattered—it was also how we set up the wings on the grill. Get the recipe.
In honor of the Olympics, we’ll be sharing the keys to one of our gold-medal worthy recipes each day this week. Get the recipe for Crisp-Skinned Roast Chicken.
Join America’s Test Kitchen as we cook our way through the 20th century and explore 100 years’ worth of American cuisine. Join us for a chance to win a cookbook and an autographed apron!
Smoked Chicken
Surprisingly, the trick to perfecting smoke flavor isn’t getting the wood to smolder for as long as possible. It’s just the opposite: knowing when to let it burn out. This recipe produces tender, juicy meat with clean smoke flavor. Get the recipe.
