From Season 12
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by holding back on the nuts.
A breaded coating can be just the thing to give lean, bland pork chops a flavor boost—but not when it turns gummy and flakes off the meat.
If a food processor is supposed to be a faster, more convenient alternative to your chef’s knife, why do so many models fail to make the cut?