How do you get a crisp, perfectly seared crust and a rare center? We cooked 50 pounds of tuna to find out.
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...
This Asian condiment should enhance flavor and contribute complexity to your food—not just make it salty.
Is it possible to cook halibut steaks that have plenty of flavor and are both tender and moist—and do it quickly?
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.
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