From Season 9
Roasting inexpensive beef usually yields tough meat best suited for sandwiches. How do you transform a bargain cut into a tender, juicy roast that can stand on its own at dinner?
Adding carrots, parsnips, turnips, or celery root to mashed potatoes sounds like a good idea-until the mash turns out too watery, too sweet, or too bitter.
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.
Almost everyone has heard of brining and salting meat to produce juicy meat, but how exactly do these techniques work?