America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated magazine, and on our two public television cooking shows.
It’s hard enough to cook chicken properly on the stovetop or in the oven, where you have complete control of the temperature, but in a slow cooker (see which models we recommend in our equipment testing) it’s even trickier to ensure moist, flavorful chicken at the end of a long cooking time. We’ve seen soups and stews full of dry shredded chicken and braised breasts and thighs that were bland and unappealing. Here is what we’ve learned about getting juicy, flavorful chicken from a slow cooker.
Eatocracy spends a lot of time talking with farmers, and giving them a platform in our ongoing Farmers with Issues series. When Dodge aired a commercial during last night's Super Bowl using radio legend Paul Harvey's “So God Made a Farmer” as a kickoff for their Year of the Farmer campaign to raise money for the Future Famers of America, the increasingly vocal population of farmers and agriculture advocates spreading their message with social media had a lot to say.
We reached out to a few of our favorite farmers and rounded up some of their reactions.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
But, it’s time to stop talking about chicken wings and start eating. Here are six places to find some excellent ones.
Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
I know, I know, everyone will be drinking beer for the Super Bowl. There will be beer in cans and beer in bottles, beer in kegs and beer in buckets. Rivers of beer will flow, and rafting along them will be cheery platoons of 49ers and Ravens fans.
But what about the few brave folks out there who, when confronted by that fifth plate of Buffalo chicken wings, lift their wineglass and down the contents, feeling nothing but courage and a sense that sidestepping the expected is the reason they’re alive?
Well, for the few and the proud - i.e., the wine-drinking football fans of the world - here are a few excellent Super Bowl wine options, tied to some of the most popular Super Bowl snacks.
No matter if they're honey-dipped, sauce-slathered, mild or volcanic, chicken wings will cost more for Super Bowl party hosts and pub patrons across America this year.
That's mainly because the most severe and extensive drought in 25 years blazed a path of destruction through the Midwest during the sizzling summer of 2012. It damaged and destroyed major portions of fields, caused crop prices to rise and created a domino effect on overall food prices.
“The prices of corn and soybeans went way up. That caused many of the [chicken growers] to cut back on production,” said David Harvey, an agricultural economist and specialist in poultry at the United States Department of Agriculture.
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