Is it possible to cook halibut steaks that have plenty of flavor and are both tender and moist—and do it quickly?
Tuna, which is often served rare to medium-rare, can be particularly tricky to get just right, especially when you want a nicely seared crust. As for halibut, the texture of this fish usually fares b...
Oven mitts once cost no more than the Sunday newspaper, but today a high-tech pair runs $60. We braved trials by
fire, water, and grease to uncover the (very) painful truth.
How do you get a crisp, perfectly seared crust and a rare center? We cooked 50 pounds of tuna to find out.
This Asian condiment should enhance flavor and contribute complexity to your food—not just make it salty.
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