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PaperChef Culinary Parchment Cooking Bags take a traditional French cooking method and make it accessible and easy enough for a speedy weeknight dinner.
Leave a pan of milk or cream on the stove long enough, and it’s sure to foam up and boil over. Boilover devices purportedly prevent messes in a few different ways.
Ideally, this dish should feature tender whites and runny yolks—but it almost never does. We baked hundreds of eggs trying to crack the code.
This elegant sauce pairs perfectly with our recipe for Pepper-Crusted Beef Tenderloin.
Italians like these cookies dry and hard, while American versions are buttery and more tender. We wanted something in between—that is, crisp but not tooth shattering.
Tenderloin with a crunchy peppercorn crust sounds ideal—but not when it cracks off the roast or has a flavor so spicy that it overpowers the beef.
A ricer is a must-have tool for perfectly smooth and fluffy mashed potatoes.
Flipping a roasting turkey has never been so easy.
We cooked salmon fillets and whole chickens on four models, evaluating the smokers on the quality of the foods’ smoky flavor and how easy they were to use and clean.
We tested three sets of stones in different materials, from granite to soapstone to glass, priced from $12 to $34.
Which ones would help—not hamper—the crucial meat-slicing process?
What turkey would be complete without a showstopping gravy?