Butter keepers promise to keep sticks fresh-tasting, so we stored unwrapped butter in seven keepers ($5 to $35) for several weeks and tasted them daily.
We tested four large brioche pans, 8 to 8½ inches in diameter, rating them on handling and release, browning, crumb structure, and the shape of the finished loaves.
Roast leg of lamb can be difficult—it cooks unevenly and is hard to both flavor and carve. We take another approach: Leave out the bone and bring on the bloom (of spices, that is).
