From Season 2
With high rise and light texture, biscuits made with a simple combination of heavy cream, flour, baking powder, and salt beat out more complicated recipes.
For best results with assertive greens such as mustards, collards, turnips, and kale, give them a rough chop and a quick plunge into shallow boiling water before quick-cooking.
The right brine, the right sequence of oven temperatures, and the right glaze transform an uncured ham into a pork roast with rich, moist meat and crackling crisp skin.
We set out to learn if there was a single all-purpose flour that could best handle most any recipe. Six months later, we had the answer.