The usual choice for stroganoff—tenderloin—makes for a bland (and expensive) dish. But beefing up this classic took more than a different steak. We had to rethink our sear tactics.
Ever since box-mix brownies appeared on the scene, these industrially engineered treats have held the key to chewy texture. It was high time to break the monopoly.
Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To produce beautiful slabs of moist fish, we started by searing just one side.
The spicy Mexican shredded pork known as tinga boasts all the smoke and fork-tenderness of good barbecued pulled pork. Even better—it never leaves the stove.
For the ultimate creamy texture and deep corn flavor, traditional polenta requires lengthy cooking and lots of stirring. Could we keep the creaminess but shortcut the process?
