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?
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.
The juiciest meat demands low heat; the crispiest skin, a hot sear. Could we achieve both?
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