From Season 11
We wanted to jazz up bland tenderloin with a crisp, pungently flavored horseradish crust. What would it take to make our plan stick?
We put this product to the test to see if it can crush spices as easily as it claims.
Steer clear of shelf-stable brands and head straight to the refrigerator aisle.
Vegetable oil should stay behind the scenes, whether you’re baking, sautéing, or making salad dressing. But pick the wrong oil, and your food could taste like old fish.