Surprisingly, the trick to perfecting smoke flavor isn't getting the wood to smolder for as long as possible. It's just the opposite: knowing when to let it burn out.
First, we move the test kitchen outdoors to reveal the secrets to our Grill-Smoked Chicken, which has tender, juicy meat and clean, full-bodied smoke flavor. Then we go back inside to produce the ulti...
The difference between a good cooler and a great one isn’t add-ons like cup holders and telescoping handles. The decisive element is much more fundamental: air.
What can 2 pounds of salt do to a potato that an oven can't?
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