From Season 3
Steak au poivre can be nothing more than uninspired skillet steak. We were after the real thing—a silky sauce married to a well-seared crust of pungent, cracked peppercorns.
Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill are the keys to perfect créme brûlée.
We tested a hardware-store propane torch against petite kitchen torches fueled by butane.
How do egg yolks thicken custard?