We used six new apple corers as well as our old favorite to core bushels of apples.
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.
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.
A two-stage cooking process yields tender, beautifully caramelized fruits.
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