The Burning Desire for Hot Chicken

theringer.com

No fruit this week, but we’ve got hot chicken. I ate hot chicken for the first time last Fall when I visited Nashville for the wedding of loyal subscriber Tess. Very delicious! This piece tells the origin story of hot chicken, reviews three restaurants, and explains the science behind spicy foods (e.g., the interaction between the capsaicin in chilis and the receptor TRPV1 in our bodies). The point of this piece: We love things that hurt us.

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