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At Honey’s Kettle in LA, chef Vincent Williams has been perfecting the art of making crispy fried chicken over the last 40 years. Inspired by colonial-style frying, his restaurant serves 50,000 pieces of fresh fried chicken per week. Credits: Producer: Carla Francescutti Directors: Carla Francescutti, Murilo Ferreira Associate Producer: Julia Hess Camera: Carla Francescutti, Murilo…
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Bridget shows Julia how to make savory, meaty Chinese Barbecued Pork. Get the recipe for Chinese Barbecued Pork: Buy our winning rimmed baking sheet: ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It…
