Getting crispy skin on a roast bird that spends an hour in the oven is challenging enough. What do you do with one that cooks in just 20 minutes?
Test cook Bridget Lancaster reinvents a classic, Cornish Game Hens. Then, equipment expert Adam Ried reviews French presses in the Equipment Corner. And finally, test cook Julia Collin Davison demonst...
Classic form and good looks are compulsory for a holiday centerpiece, but they don’t matter if the dessert falls apart when you serve it. We wanted integrity with the beauty.
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