Braising delivers succulent meat and a rich, velvety sauce—no wonder it's a classic way to cook chicken. But that doesn't mean there's nothing new to add.
Test cook Lan Lam and host Bridget Lancaster unlock the secrets to foolproof Braised Chicken with Mustard and Herbs. Then, equipment expert Adam Ried shares his top picks for pastry and silicone brush...
Finding the best pastry brush is a delicate business.
We combine two classic methods (and break a cardinal rule) to make tender, fluffy biscuits that come together in record time.
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