Line Cook Lessons: Fried Chicken Techniques

It’s the return of Food Writers Talking About Food Writing. Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. In today’s episode, we talk with Maggie Hoffman. Maggie is a cookbook author, editor, and founder of the terrific Substack The Dinner Plan (and podcast). We talk about her days working at Serious Eats and Epicurious, and we dig into some recent food writing that got us talking.

Featured on the episode:

• What Does a 6-Foot-8 Pro Wrestler Eat? The Entire Menu [NYT]
• I Made Hundreds of Fried Chicken Batches as a Line Cook—Here’'s the #1 Way to Keep It Crispy and Juicy [Serious Eats]
• Peak Private Label [New Fare Partners]

Learn more about your ad choices. Visit megaphone.fm/adchoices