From Season 6
High oven temperatures produce crisp, brown skin—as well as dry-as-cardboard breast meat and five-alarm smoke. We solve the problems.
Is it possible to get great grilled flavor from a simple stovetop recipe?
Relying on time estimates to tell when a roast is done is a recipe for disaster—here is the perfect weapon for perfectly cooked meat.
Many factors influence the taste and texture of commercially raised chickens, but salting or brining the bird is the key to success.