A punchy mustard-based paste is an age-old cover-up for mild-mannered cuts. But it can't hide meat that's dry and tough below the surface.
In this episode, test cook Elle Simone makes Bridget the ultimate Deviled Pork Chops. Then tasting expert Jack Bishop challenges Julia to a tasting of dark chocolate chips, and gadget critic Lisa McMa...
Science expert Dan Souza explains the science of non-Newtonian fluids.
With chocolate chips now coming in different shapes, sizes, and even cacao percentages, how do you choose? We tested 14 options to find a winner.
Roasted potato planks aren't French fries. To mimic the real deal's delicately crispy crust and rich flavor in the oven, you first have to understand what makes a fry a fry.
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