It's one of the juiciest, most complex barbecued chickens we've ever tasted, and we have Ivy League poultry science professor Robert C. Baker to thank. Cornell Chicken—which earned its name from the cultlike following it developed during Baker's tenure at the university—is a bird marinated then basted in a tangy mayonnaise-like emulsion that keeps the meat moist and caramelizes beautifully as it cooks, yielding perfectly bronzed, crisp skin. It's served at the New York State Fair in Syracuse each August, but we honor Baker's memory throughout the year by making it at home.