Two keys to getting a whole chicken on the table quickly? Start it in a cold oven and then crank up the broiler.
Test cook Becky Hays makes Bridget the perfect One-Hour Broiled Chicken and Pan Sauce. In the Equipment Corner, expert Adam Ried reviews blenders, and then test cook Tim Chin wraps up the episode by m...
Who says a gratin needs to be stodgy and rich to be satisfying? The unique attributes of cauliflower put a fresh spin on this old standby.
We investigate the new crop of pricey blenders to see what you get—and whether it’s worth it—when the sky’s the limit.
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