From Season 8
The traditional pan-searing technique produces a brown crust, a pink center, and a gray band of overcooked meat in between. Could we eliminate the gray zone?
We loved the idea of adding extra-virgin olive oil and garlic to our mashed potatoes—but not the harsh flavors and pasty texture.
Not just any combination of handles and holes work.
Why do our steaks—which spend a long time in the oven—taste juicier and more tender than traditionally cooked steaks?