Magazines + Books
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Chicken: maybe you’ve always been curious but never experienced it. Maybe it’s on your bucket list to try in 2017. Or maybe, if you’re like us and large swaths of humanity in the last century, you’ve eaten a lot of chicken before and will eat a lot of chicken this year.
No matter what your relationship to the road-crossing little feathered beasts are, we’ve got stories for you in our Chicken issue. From its evolution from a dinosaur to future farming practices, we cover it inside and out (sometimes with fish sauce). We go around the world in fried chicken; we unpack the history and science of “chicken flavor”; we find the biggest chicken in the United States.
We cook it too, of course: Chinese food authority Fuchsia Dunlop turns one chicken into nine dishes; chef Daniel Rose shows us how to make a galantine; we’ve got a big pile of simple chicken recipes for weeknight enlightenment and a few soups for when you’re sick. Our Taste Tester Walter Green tries more chicken nuggets than any one person should. Wanna know how much chicken poop there is in the world every year? Wanna know what the labels on the packages at the supermarket actually mean? We’ve got all that and more.