From Best Burgers and Fries
How does frying in cold oil work?
From Salmon—Indoors and Out
Why does fish stick to the grill more than, say, beef or pork? And why do you need to treat your grill grates with 8 to 10 layers of oil to make them nonstick?
From Making Meat and Potatoes for Company
Why do we break our own rule and mix potatoes in a food processor when it comes to Aligot?
From Saucy Italian Favorites
What is a panade and how does it work?
From Best Weekend Breakfast
Why can’t you just use melted butter in the French Omelet recipe? What if you don’t freeze the butter?
From Chicken Classics, Reinvented
Why do you need to coat the chicken for the Crisp Roast Chicken recipe with baking powder and table salt to achieve a crisp skin?