Food Corporations Turn to Chefs in a Quest for Healthy Flavor - New York Times

Food Corporations Turn to Chefs in a Quest for Healthy Flavor New York Times ST. HELENA, Calif. — The chicken thighs, smoked for two hours, then soaked in buttermilk spiked with Crystal hot sauce and dredged in flour, turned a perfect golden brown, full of the promise of succulence and crunch, under the stern watch of Chef H.