You Can Cook Chicken Alfredo (From Start To Finish) In Your Slow Cooker

If you’re a fan of Delish, you know very well that we are OBSESSED with alfredo. We cook (and eat) it like it’s our job … which it kind of is. It’s also our responsibility to continually update you with easier, better ways to cook your fave foods, so when we heard you could make the kind of alfredo that’d make nonna proud, all in a slow cooker, we had to try it. To be clear, making alfredo sauce on the stovetop isn’t hard. You’re usually just melting butter in heavy cream…

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Your New Favorite Way To Eat Chicken Parm: In A Crunchwrap!

If you’ve ever hung around in the Delish kitchen, you know we’re a little crazy. (In a good way, I hope.) It’s because there are no rules here! We’re constantly striving to outdo ourselves with our culinary creations, which has inevitably lead to many weird food mashups. Quesadilla burger, anyone? This Chicken Parm Crunchwrap is our newest hybrid baby, and though it sounds a little odd, it’s insanely amazing. If you’re an Italian food purist, hear me out. My problem with all chicken parm sandwiches — whether you call it a sub, grinder, or…

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Chicken Changezi: The History of the Curry & its Supposed Connection With Mongolian Ruler Ghenghis Khan

The art and sophistication of Mughlai preparations have caught the fancy of food lovers throughout centuries. For India, the Mughal era officially began with Babur’s rule in 14th century A.D. The word “Mughal” means “Mongol” in Persian, and Babur adopted the term ‘Mughal’ to refer to his Mongol heritage. But it turns out that the ‘Mughlai’ culinary influence reached the Indian shores much before Babur step his foot in Delhi. For instance the Chicken Changezi, a popular chicken delicacy popular in the Northern part of the country, is said to have its link…

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Win Friends And Influence People With The Best Fried Chicken Ever

There are a lot of simple foods that are shockingly difficult to master. Eggs can be a nightmare, burgers can be tricky, but nothing is more intimidating than fried chicken. Too soggy, breading too thick, too greasy; it seems like there are a million things that could go wrong. If you get it right though, there is really nothing better. The phrase “you don’t win friends with salad” comes to mind … The truth is, you don’t need a special touch or a secret ingredient to make great fried chicken….

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Chicken korma, Eton mess and a genetic variant provide clues to our food choices

People who carry variants in a particular gene have an increased preference for high fat food, but a decreased preference for sugary foods, according to a new study led by the University of Cambridge. The research has provided insights into why we make particular food choices, with potential implications for our understanding of obesity. This is one of the first studies to show a direct link between food preference and specific genetic variants in humans. Most people find high fat, high sugar foods particularly appetising. This can lead to eating…

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Our Best-Ever BBQ Chicken Makeover

The secret to our best, juiciest chicken ever? It’s in the skin. Grilling the meat with the skin on, then removing after cooking, actually leaves you with a succulent chicken breast that is more tender, tastier, and has less fat than a skinless, boneless breast. How so? The skin creates a barrier during cooking, not only locking in natural juices but also collecting and trapping the internal fat. Classic recipes for BBQ chicken are either drowned in an “award-winning” (but salt- and sugar-loaded) sauce to help make up for dry…

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