Two keys to getting a whole chicken on the table quickly? Start it in a cold oven and then crank up the broiler.
Modern Weeknight Meals 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 Ch...
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.
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.
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