Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.|Text: Scott Mowbray
More fun: Bilet pours liquid nitrogen into a concoction of vacuum-reduced goat milk and bourbon—result was a sweet-tangy,
Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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