Hot, Fast and Everywhere: The Rise of the Air Fryer in the American Kitchen

It’s Wednesday, around 6 p.m. It’s been a busy day, but I’m already carving a perfectly roasted chicken on my favorite ebony cutting board, the bird’s juices spilling out from under crispy skin and filling up the board’s reservoir like a moat. 

For years, Ina Garten’s roasted chicken — or some variation of it — has been something of a Sunday tradition for me. It’s not particularly decadent or overly involved, but it’s reserved for Sundays because of its 2-hour total cooking time. Now,…