Season 10

• Cold Oil Frying

  From Best Burgers and Fries

  How does frying in cold oil work?

• Why Fish Sticks

  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?

• Processing Potatoes

  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?

• All About Panades

  From Saucy Italian Favorites

  What is a panade and how does it work?

• Using Frozen Butter

  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?

• Crisping Chicken Skin

  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?