From Season 11
These days, pot roasts come in all styles and flavors. But when we went looking for truly beefy taste, a simple 19th-century recipe proved the best guide.
Do you really want to spend hours cooking chicken, sautéing vegetables, and making pastry dough—even for the best of results? Neither did we.
Why is it so hard to find a container that’s leakproof, opens and closes easily, and goes from freezer to microwave to fridge to dishwasher without warping or wimping out?
Why should I take the time to brine my food?