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From Season 8
recipe
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?
recipe
We loved the idea of adding extra-virgin olive oil and garlic to our mashed potatoes—but not the harsh flavors and pasty texture.
equipment
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?
