How do you get rice and pasta to cook up fluffy and tender in one pot? With a good soak.
Test cook Bridget Lancaster demonstrates how to
make Crispy-Skinned Chicken Breasts at home,
and tasting expert Jack Bishop conducts
a tasting of jasmine rice. And finally, test cook Julia
The most effective approach to achieving chicken breasts with evenly golden, shatteringly crispy skin? Treat them like duck.
We put six brands of jasmine rice—from supermarket varieties to high-end mail-order grains—to the test.
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