Hardly anyone poaches chicken anymore—and with good reason:
The classic technique is fussy and leads to bland meat. We set out to change that.
Test cook Julia Collin Davison demonstrates how to make Perfect Poached Chicken
Breasts. Next, equipment expert Adam Ried reviews
mandolines in the Equipment Corner, and gadget expert Lisa McMa...
We tested three different knife solutions that are both safe and age-appropriate for aspiring chefs.
For a soup that tastes like its namesakes, use two forms of carrot and two forms of ginger.
Too often, these precision slicers sit tucked away in a cupboard. We wanted one so easy to use, clean, and store that we’d reach for it every day.
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