Adding carrots, parsnips, turnips, or celery root to mashed potatoes sounds like a good idea-until the mash turns out too watery, too sweet, or too bitter.
When it comes out right, roast beef is tender, succulent, and richly flavored. When it comes out wrong, the meat is dry and tough and requires tons of gravy just to get it down. Here we show you how t...
Roasting inexpensive beef usually yields tough meat best suited for sandwiches. How do you transform a bargain cut into a tender, juicy roast that can stand on its own at dinner?
Almost everyone has heard of brining and salting meat to produce juicy meat, but how exactly do these techniques work?
Relying on time estimates to tell when a roast is done is a recipe for disaster—here is the perfect weapon for perfectly cooked meat.
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