The juiciest meat demands low heat; the crispiest skin, a hot sear. Could we achieve both?
Test cook Julia Collin Davison demonstrates how to make the ultimate Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce. Then, equipment expert Adam Ried reviews carbon-steel chef’s knives. Fina...
After fine-tuning every element in this rich, lusty Provençal spread, we still hadn’t managed to tame its saltiness. Finally, we found inspiration across the border.
Carbon-steel enthusiasts have long considered these knives sharper and more durable than stainless. But do they really perform better—and are they worth the upkeep?
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