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.
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?
Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill are the keys to perfect créme brûlée.
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