From Season 10
A glaze is a perfect way to enhance this bland cut—if you can get it to stick. For help, we borrowed a technique used by professional painters.
Thick pork chops may boast a juicy interior or a nicely caramelized exterior—but rarely both. We wanted it all, in one recipe.
Cut-resistant gloves are designed to protect fingers when you grate, slice, or chop, but do they really work?
They eliminate the need to watch the clock while boiling or poaching eggs. But are they necessary?
If you want a lot of juice, consider using an electric juicer.
We wondered: Is a burner that promises to be faster, safer, and more precise too good to be true?