In Italy, cooks like to braise pork roasts in milk because it creates an exceptionally rich, savory sauce. But there’s a trade-off: The result is not pretty.
Test cook Bridget Lancaster reveals the secrets to making the best Milk-Braised Pork Loin. Then, tasting expert Jack Bishop conducts a tasting of apricot preserves. Next, gadget expert Lisa McMan...
We tasted five top-selling products plain and in our Cook's Illustrated French Apple Tart.
We used six new apple corers as well as our old favorite to core bushels of apples.
A two-stage cooking process yields tender, beautifully caramelized fruits.
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