Poaching rarely lives up to its promise to produce silken, delicately flavored fish. We set out to eliminate chalky, tasteless poached salmon for good.
Poached salmon is a dish usually reserved for feeding a crowd. But why not adapt this party time entree for weeknight dining? We also set out to create super-crispy, oven-fried fish that gave us moist...
Long the domain of chefs churning out precision-cut produce, mandolines are increasingly targeted toward the home cook. But does this specialty slicer really give you an edge?
Oven-fried fish is typically fraught with soggy coatings and dry, overcooked flesh. We set out to bake flaky fillets in an ultracrisp crust.
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