Egg and lemon give avgolemono a velvety consistency and a bright taste. We perfected these qualities while ensuring that every shred of chicken was tender and juicy.
Test cook Dan Souza and host Julia Collin Davison make Chicken Bouillabaisse, tasting expert Jack Bishop challenges Bridget to a tasting of cinnamon, and then Julia and Bridget uncover the secrets to ...
Labels touting origin imply there’s more to this standby spice than there once was. How much does source influence flavor?
Could we take the garlicky fennel and saffron flavors of France’s most famous fish stew and adapt them to a chicken dinner?
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