From Season 10
Years ago, we developed an ideal roasting method for tender, juicy meat. Now could we figure out how to get supercrisp skin?
Why should any modern cook spend all day eking out flavorful stock from mere scraps and bones?
It’s no surprise that veggie broths lack meat and bones, but why do so many rely on salt and "flavor potentiators" rather than vegetables? No wonder most brands are so bad.
Why do you need to coat the chicken for the Crisp Roast Chicken recipe with baking powder and table salt to achieve a crisp skin?