Warming trays can be a godsend for serving and entertaining—but do they really keep food at a safe temperature?
Test cook Julia Collin Davison demonstrates how to make the ultimate Braised Halibut with Leeks and Mustard at home. Next, tasting expert Jack Bishop conducts a tasting of smoked salmon. Then, gadget ...
Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.
We gathered up five top-selling, widely available products to find the best choice both plain, and on our Cook's Illustrated New York Bagels.
Who would ever slow-cook whole carrots for an hour? We would—if the results were superbly concentrated flavor and dense, meaty texture from end to end.
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