In the old days, this rich dish got its deep flavor and silky texture from meat drippings. Could we get the same luxurious results without a roast?
Host Christopher Kimball goes into the test kitchen to update a classic recipe for French-Style Pot-Roasted Pork Loin with test cook Bridget Lancaster. Next, equipment expert Adam Ried reviews knife s...
Nine pieces of matching cutlery, plus a block for easy storage? It could be a bargain—or a rip off.
Pot roast almost always start with a fatty, flavorful cut that turns tender and juicy after hours of cooking. Is it possible to produce the same results from today's lean, bland pork loin?
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