You hear lots of tall tales and authoritative answers from Southerners about food in the South. But who can you trust to tell the truth?
Food and Wine recently talked to North Carolina Chef Adam Haynes, winner of Food Network’s "Cutthroat Kitchen,” and current executive chef at Canyon Kitchen in North Carolina. In the interview, he answered some of the most frequently asked Southern culinary questions, such as whether or not it's necessary to put fried chicken in the oven for proper crispiness, and if sugar in cornbread is OK.
The truth shall set you and your food free; read the article and get the answers now at Food & Wine.