From Season 2
Bathe the raw potatoes in ice water, spike the oil with bacon grease if you like, always fry twice, and use a brown grocery bag for draining.
Can you make a rich, thick, restaurant-style pan sauce for steak using canned broth?
We have two recommendations for wine openers—one elegant but expensive, and one more moderately priced but still effective.
Do distinctive flavor profiles come through once the wine is cooked down?