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Hot chicken is hot right now

ProChef SmartBrief | May 23, 2016

A growing number of chicken concepts from local independents to big chains are heating up the menu with spicier offerings to please more demanding palates. Hot chicken, a dish native to Nashville, is fried chicken covered in cayenne paste and served with pickles. The dish is gaining popularity outside of Tennessee as American palates become more open to spicy foods. The Columbus Dispatch (Ohio) (tiered subscription model) (05/21)


Pastry chefs play with out-of-the-box ice cream sandwiches

ProChef SmartBrief | May 27, 2016

Julia Child Foundation gives second annual award

ProChef SmartBrief | May 24, 2016

A cast-iron pan is the secret to foolproof brick chicken

ProChef SmartBrief | May 26, 2016

Master this grilling technique and transform your meals

ProChef SmartBrief | May 24, 2016

Ripert: Teamwork key to successful kitchen environment

ProChef SmartBrief | May 23, 2016

Chefs lobby Congress for new policy on food waste

ProChef SmartBrief | May 25, 2016

Tips for slicing and dicing fennel, from bulb to frond

ProChef SmartBrief | May 27, 2016

5 adjustments to make better iced tea

ProChef SmartBrief | May 25, 2016

Pit master helps Kansas City carry on barbecue tradition

ProChef SmartBrief | May 25, 2016


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