Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill are the keys to perfect créme brûlée.
Bistro classics, such as steak au poivre and crème brulée, offer a taste of real French cooking without pretension. We show you how to create these dishes without spending all day in the kitchen.
We tested a hardware-store propane torch against petite kitchen torches fueled by butane.
How do egg yolks thicken custard?
Steak au poivre can be nothing more than uninspired skillet steak. We were after the real thing—a silky sauce married to a well-seared crust of pungent, cracked peppercorns.
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