Most versions have so much dairy that they could be cream of anything. We wanted the trademark silkiness of a bisque without drowning out the earthy mushrooms.
Test cook Bridget Lancaster demonstrates how to make the best French-Style Pork Chops with Apples and Calvados. Next, tasting expert Jack Bishop conducts a tasting of Brie. Finally, test cook Julia Co...
Classic French versions call for lighting the sauce on fire. Does this technique really make a difference—or is it just kitchen theatrics?
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