Season 10

  • Cold Oil Frying

    From Best Burgers and Fries


    How does frying in cold oil work?

  • All About Panades

    From Saucy Italian Favorites


    What is a panade and how does it work?

  • 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?

  • 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?

  • Handling Meat

    From Best Burgers and Fries


    Why do you need to delicately handle meat?

  • 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?

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