Vegetable oil should stay behind the scenes, whether you’re baking, sautéing, or making salad dressing. But pick the wrong oil, and your food could taste like old fish.
Our Horseradish-Crusted Beef Tenderloin is the centerpiece of a five-star meal, which we complete with a side of Roasted Carrots.
We put this product to the test to see if it can crush spices as easily as it claims.
Steer clear of shelf-stable brands and head straight to the refrigerator aisle.
Roasting carrots draws out their natural sugars and intensifies their flavor. That is if you can prevent them from shriveling up like used matches.
We wanted to jazz up bland tenderloin with a crisp, pungently flavored horseradish crust. What would it take to make our plan stick?
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