Discover our alternative method for poaching salmon and the test kitchen’s secrets for moist and flavorful oven-baked, crunchy-coated fish fillets.
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...
Poaching rarely lives up to its promise to produce silken, delicately flavored fish. We set out to eliminate chalky, tasteless poached salmon for good.
Oven-fried fish is typically fraught with soggy coatings and dry, overcooked flesh. We set out to bake flaky fillets in an ultracrisp crust.
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?
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