Our goal was to develop a fail-safe method for producing this dessert’s signature bittersweet flavor. While we were at it, we stumbled upon a better way to make pudding.
Most versions of this Chinese restaurant standard are better dubbed “Soggy Orange Beef.” We wanted genuinely crispy results—and without heating up a full pot of oil.
The French have a curious take on stuffed chicken: Rather than roasting it, they braise it and add vegetables to make a one-pot meal. Sound odd? We thought so—until we tried it.
What should be a satisfying breakfast treat is often a dry, chewy regret. The key to a moist, tender crumb turned out to be choosing the proper oats and treating them right.
The convenience, ease, and (yes!) safety of the modern pressure cooker will put dinner on the table fast—and make it taste as if you spent the whole day at the stove.
The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a truly reliable method that delivers a tender, set white and a fluid yolk every time.
