For truly crisp latkes, we had to eliminate the one thing potatoes are loaded with.
Skipping the suet is only part of the solution to updating this classic holiday pie.
We find that only older hams need to be soaked before cooking and that baking and simmering yield delicious but very different results.
For a roast that's as pink, juicy, and tender at the surface as it is in the center, sear it first, then roast it long and low.
The classic approach to roasting this prime cut sacrifices juiciness for crust. Why settle for anything less than perfection?
Roasting inexpensive beef usually yields tough meat best suited for sandwiches. How do you transform a bargain cut into a tender, juicy roast that can stand on its own at dinner?
How do you give a turkey herb flavor that's more than superficial? We rubbed, soaked, injected, poked, and operated on more than two dozen birds to find out.
A two-step technique for grating potatoes yields latkes that are crispy around the edges but still creamy in the center, with serious potato flavor.
In our continuing search for the perfect roast turkey, we find a way to produce a bird with very crisp skin.
We cooked more than 35 rib roasts to unlock the secrets of this forgotten classic.