November 2007
Achieving crisp skin without drying out the delicate white meat is easier said than done when roasting a whole breast.
September 2008
Most herbed roast chicken has so little herb flavor it's hardly worthy of the name. We set out to roast a chicken with herbs in every bite.
November 1998
The secret to delicious roast duck without a thick layer of fat is a two-step process. Steam it first, then cut it into parts and roast it.
November 2009
Juicy, crisp-crusted perfection means overcoming two obstacles: chemically treated scallops and weak stovetops.
November 1994For a rich, flavorful roast goose with crispy browned skin, first dunk the bird in boiling water, then refrigerate for at least 24 hours before roasting.
September 1995Sautéing chicken pieces and then braising them with vegetables produces perfectly cooked white and dark meat.
March 2009
Unless you’re a whiz at origami, parchment-baked fish can be long on labor and short on flavor. Here’s how we foiled these problems.
January 1996After roasting 14 birds, we offer our two favorite methods.
November 2010
What’s the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn’t pool at the bottom of the pan or keep the skin from crisping up?
January 2002
We solve the problems of this Chicago chicken and potatoes classic: dull meat, soggy skin, tasteless potatoes, and a bitter sauce.
