What if one pan could do everything the best traditional stainless-steel, cast-iron, and nonstick pans can do—and, in some cases, even do it a little better?
Host Bridget Lancaster shows host Julia Collin Davison how to make the best Pan-Seared
Flank Steak with Mustard-Chive Butter. Then, equipment expert Adam Ried reviews carbon
steel skillets in the Eq...
Flank steak has it all: rich, beefy flavor; lean meat; and a reasonable price tag. Its one downfall? It only seems to work on the grill.
The secret to great yet easy ratatouille? Overcook some of the vegetables,
barely cook the others—and let the oven do the work.
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