From Season 11
Exposing boneless, skinless chicken breasts to a hot pan often yields dry, leathery meat. But what if we did most of the cooking in the oven?
Searing prepackaged scaloppini usually guarantees two things: bland flavor and leatherlike chew. For a version that was a cut above the rest, we had to revisit the butcher case.
You have two minutes to put out a kitchen fire before smoke can turn deadly. So what fire extinguisher is hanging on your wall?
Flattening a pork or chicken cutlet takes a steady hand and the right tool.