For a crisp crust and a juicy interior, the key is doing less, not more.
Host Julia Collin Davison reveals the steps for making perfect Pan-Seared Salmon. Next, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of fish sauce. Then, science expert Da...
Science expert Dan Souza demonstrates the differences between wild and farmed salmon.
Making a passable version of this restaurant standard is easy enough, but for truly first-rate results, we took stock of every detail.
We gathered five products from grocery stores and Asian markets and sampled them over white rice, mixed into a simple Thai dipping sauce, and in our recipe for Vietnamese Caramel Chicken.
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