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