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
We put six brands of jasmine rice—from supermarket varieties to high-end mail-order grains—to the test.
The most effective approach to achieving chicken breasts with evenly golden, shatteringly crispy skin? Treat them like duck.
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