Crispy chicken skin has fallen out of fashion with many, but that doesn't stop Nate Gutierrez, the chef and owner of Nate’s Taco Truck and Nate’s Taco Truck Stop in Richmond, Virginia, from letting this fantastic bit of "Jewish bacon" make its way into a variety of dishes in his establishments. Sean Brock, executive chef of Husk and McCrady’s in Charleston, S.C., prides himself in finding evermore ways to include chicken skin in his menu. They aren't alone. Growing in popularity, crispy chicken skin is finding its way into more and more restaurants and recipes. Curious? Find out more in today's New York Times article.