From Season 12
Authentic versions of this spit-roasted bird boast an evenly bronzed exterior, moist meat, and robust seasoning. We hoped that an oven—and supermarket staples—could do the job.
Cooking beans and rice in a single vessel sounds like a straightforward one-pot meal—that is, until both elements cook up mushy and bland.
Vertical roasters cook poultry evenly and crisp the skin all over—and you don’t have to turn the bird the way you would on a traditional V-rack.
While tasters liked most entries just fine, there was one crowd favorite—and one clear loser.