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We consider any week full of hot chicken to be a solid week for us.

Hot chicken: It’s what’s for dinner. Or what would be for dinner every night if we had it our way here at Food Republic. We highlighted the rules (“commandments”) of eating the original Nashville dish and excerpted Andrew Zimmern’s essay on the topic. We went all in on the interview front this week, speaking with Mark Bittman about his new vegan startup, Houston’s Chris Shepherd about an epic pig’s-face dish and Portland’s Greg Denton about ten things he hates. Things we certainly do not hate? Swiss cheese and uni-laced bucatini. We covered both of those as well. All that and more are this week’s Hot Topics on Food Republic.

  1. Here are the ten commandments of eating hot chicken.
  2. These eight Swiss cheeses will blow your mind.
  3. Portland chef Greg Denton took part in “10 Things I Hate.”
  4. In episode four of Food Crimes, we look at the art of fake wine.
  5. Craving more hot chicken? Here’s Andrew Zimmern’s take on the dish.
  6. Meanwhile in France, the shallot war rages on.
  7. We interviewed Mark Bittman about his new vegan startup.
  8. What is terroir? We take a look at this quintessentially French concept.
  9. Learn how to make bucatini ricci di mare, uni and all!
  10. How Houston’s Chris Shepherd created an epic pig’s-face dish.