Classic Creme Brulee

From America's Test Kitchen Season 3: Bistro Basics

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Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill are the keys to perfect créme brûlée.

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Steak au poivre can be nothing more than uninspired skillet steak. We were after the real thing—a silky sauce married to a well-seared crust of pungent, cracked peppercorns.

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