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.
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...
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?
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